2 beaten eggs
1/2 cup milk
3 cups soft bread crumbs (4 slices bread)
2 tablespoons chopped onion
2 tablespoons butter or margarine, melted
1 teaspoon salt
1 16-ounce can salmon, drained, boned, and finely flaked
1 61/2 – or 7 ounce can tuna, drained, and finely flaked
Packaged instant mashed potatoes (enough for 4 servings)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/4 cups milk
1 teaspoon sugar
3/4 teaspoon dried dillweed
1/3 cup dairy sour cream
1 tablespoon lemon juice
In a bowl combine the 2 beaten eggs, 1/2 cup milk, bread crumbs, onion, 2 tablespoons butter or margarine, and 1/2 teaspoon of the salt till crumbs are moistened. Add salmon and tuna; mix thoroughly. Turn fish mixture into a greased 9-inch pie plate. Prepare the instant potatoes according to package directions, omitting the milk. Beat the remaining egg into the potatoes. Spoon around edge of pie. Bake in 350° oven for 30 to 35 minutes.
Meanwhile, in saucepan melt the remaining 2 tablespoons butter or margarine. Blend in the flour. Stir in the 1 1/4 cups milk, the sugar, dillweed, and remaining 1/2 teaspoon salt. Cook and stir till mixture is thickened and bubbly. Combine the sour cream and lemon juice. Stir about 1/2 cup of the hot mixture into sour cream mixture; pour this mixture back into the hot mixture. Stir constantly over low heat just ill heated through. Do not boil. Serve warm sauce over wedges of fish pie. Makes 6 servings.
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