06-14-2005, 12:03 PM
1 unbaked 9-inch pastry shell
1 (15 1/2 ounce) can red salmon
3 large eggs
1 cup small curd cream-style cottage cheese
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 cup half-and-half
1 (4 ounce) can sliced mushrooms
1/2 cup shredded carrot
1/4 cup thinly sliced scallion
Parsley
Partially bake pastry shell on lower rack of 375 degree F oven 15 minutes.
Meanwhile, drain salmon, reserving 2 tablespoons liquid. Break salmon into chunks. Beat eggs with cottage cheese, mustard and salt. Add half-and-half, salmon liquid and undrained mushrooms. Stir in carrot, onion and salmon. Ladle into partially baked pastry shell. Return to oven and bake 45 minutes longer or until set in center.
Let stand 10 minutes. Garnish with parsley sprig. Cut into wedges and serve warm.
Makes 6 to 8 servings.
1 (15 1/2 ounce) can red salmon
3 large eggs
1 cup small curd cream-style cottage cheese
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/2 cup half-and-half
1 (4 ounce) can sliced mushrooms
1/2 cup shredded carrot
1/4 cup thinly sliced scallion
Parsley
Partially bake pastry shell on lower rack of 375 degree F oven 15 minutes.
Meanwhile, drain salmon, reserving 2 tablespoons liquid. Break salmon into chunks. Beat eggs with cottage cheese, mustard and salt. Add half-and-half, salmon liquid and undrained mushrooms. Stir in carrot, onion and salmon. Ladle into partially baked pastry shell. Return to oven and bake 45 minutes longer or until set in center.
Let stand 10 minutes. Garnish with parsley sprig. Cut into wedges and serve warm.
Makes 6 to 8 servings.