Deep-dish Salmon Tart Recipe
Make your palate fall in love with this Deep-dish Salmon Tart recipe. Canadian Deep-dish Salmon Tart makes a yummy Dessert. Bookmark this Deep-dish Salmon Tart page, otherwise you might regret your decision later.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Rich pastry for double-crust pie
1 1/2 pounds canned salmon and juice
1 1/2 cups bread crumbs
2 eggs, beaten
1 cup milk
1/2 cup grated, peeled cucumber
2 teaspoons onion juice
1 teaspoon grated lemon rind
1/2 teaspoon salt
1 teaspoon lemon juice, Salt and black pepper to taste, Dash celery seed
6 hard-cooked eggs, sliced Melted butter or margarine or beaten egg
Directions
Roll out sufficient pastry, and line a deep oblong baking dish, 9" x 6 1/2" x 2".
Turn salmon and its juice into bowl.
Discard dark skin; mash bones and salmon with juice.
Add next 7 ingredients.
Taste, and season with lemon juice, salt and pepper to taste and celery seed.
Place alternate layers of egg slices and salmon mixture in pastry-lined dish.
Dampen edge, and roll out remaining pastry for top crust.
Seal edges, and trim.
Prick with fork, and brush with melted butter or margarine or beaten egg.
Bake at 400°F. 30minutes; reduce heat to 350°F., and bake another 30 minutes.
Note: Serve with Mushroom Bechamel Sauce, or pass sauce separately so that guests may serve themselves.
Turn salmon and its juice into bowl.
Discard dark skin; mash bones and salmon with juice.
Add next 7 ingredients.
Taste, and season with lemon juice, salt and pepper to taste and celery seed.
Place alternate layers of egg slices and salmon mixture in pastry-lined dish.
Dampen edge, and roll out remaining pastry for top crust.
Seal edges, and trim.
Prick with fork, and brush with melted butter or margarine or beaten egg.
Bake at 400°F. 30minutes; reduce heat to 350°F., and bake another 30 minutes.
Note: Serve with Mushroom Bechamel Sauce, or pass sauce separately so that guests may serve themselves.
