Quick Tangy Salmon Pie
|Mashed potato||3 Cup (48 tbs), cooled, intent type|
|Frozen peas/Canned peas||2 Cup (32 tbs)|
|Salmon||1 1⁄2 Can (15 oz)|
|Eggs||2 , unbeaten|
|Lemon juice||2 Tablespoon|
|Celery soup||10 Ounce|
|Sour cream/Mayonnaise||1⁄4 Cup (4 tbs)|
|Green onions||2 , sliced|
|Hamburger buns||3 , crumbled (2 Cup)|
Beat one egg into the potato and spread in the bottom and up the sides of a buttered 9-inch-square bake dish.
Sprinkle with peas.
Discard skin from the salmon and empty salmon and juice into a blender.
Add the next five ingredients and cover.
Whiz until well mixed.
Add crumbs, salt, pepper and prepared mustard to taste.
Scrape over the peas.
Bake at 350F for 40 to 50 minutes or until set.
Cool slightly before serving.