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Instead of canned salmon, try using a
pound of fresh poached salmon. When cooled, flake the salmon and use in the
recipe as directed. |
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Salmon Cream Cheese Pie
2/3 C. seasoned fine dry breadcrumbs
3 8 oz. packages cream cheese, softened
1/2 C. milk
1/4 C. butter
2 t. dry mustard
1/2 t. dillweed
1/4 t. salt
1/4 t. ground red pepper
4 eggs
2 7-1/2 oz. cans salmon, drained, flaked and skin and bones removed
2 C. shredded monterey cheese
1/4 C. chopped green onions
Lightly grease two 9-inch pie pans or round cake pans. Coat bottoms and sides of
each pan with 1/3 cup breadcrumbs.
Beat cream cheese, milk, butter, mustard, dillweed, salt and red pepper with
electric mixer on medium speed until combined. Add eggs one at a time, beating
just until combined. Stir in salmon, cheese and onion. Divide mixture between
pans. Spread evenly.
Bake in a 325°F. oven 45 minutes or until set. Cool completely. Remove from
pans. Cover, chill in refrigerator 2 to 8 hours.
Makes 32 appetizers.
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