Pastry Topped Fish Bake
|Milk||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Finely chopped onion||2 Tablespoon|
|Snipped parsley||2 Tablespoon|
|Canned tuna/1 16-ounce can salmon||14 Ounce (2 Cans, 7 Ounce Each)|
|Pie crust mix stick||1|
|Cucumber sauce||1 Cup (16 tbs)|
Combine first 5 ingredients and 1/4 teaspoon salt.
Drain and flake fish; blend well into egg mixture.
Pour into greased 8-inch pie plate.
Prepare pie crust mix according to package directions.
Roll to an 8-inch circle, 1/8 inch thick; trim edges.
Cut circle in 6 wedges.
Arrange atop fish mixture.
Bake at 400° for 20 to 25 minutes.
Serve with Cucumber Sauce.