This dish is based on one of the first recipes that I, as a beginner cook, ever made with tinned salmon. At the time, I thought it was a terribly sophisticated way to entertain. Whenever I make this now I remember cooking it for my girlfriends and feeling very “continental.”
Makes 4 servings
- 1 9-in (23-cm) pastry shell
- 1 7.5-oz (213-g) tin salmon, drained and flaked
- 1 cup (250 mL) grated Cheddar cheese
- ¼ cup (60 mL) sliced green onions
- 5 fresh basil leaves, sliced (or ½ tsp dried)
- 2 tbsp chopped pimento
- 2 large eggs
- 1 cup (125 mL) light cream
- freshly ground black pepper, to taste
- ¼ cup (60 mL) grated Parmesan cheese
Preheat oven to 375°F (190°C). Place rack in middle of oven.
- Bake pastry shell for 10 minutes. Remove shell from oven and lower heat to 350°F(180°C).
- Distribute salmon evenly over pastry shell. Cover with Cheddar cheese, onions, basil, and pimento.
- Beat eggs well with cream and pepper. Pour over salmon mixture and sprinkle
- with Parmesan cheese. Bake for 30 minutes.
- Allow to sit for a moment before you slice and serve.
While Pacific salmon die after spawning once, some Atlantic salmon are able to spawn several times in a lifetime.
