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Salmon Salad Tart

Love.Food's picture
  Butter/Margarine 6 Tablespoon (0.75 Stick)
  Biscuit mix 1 1⁄2 Cup (24 tbs)
  Boiling water 1⁄4 Cup (4 tbs)
  Canned salmon 2 Pound (2 Cans Of 1 Pound Each)
  Hard cooked eggs 3 , shelled
  Thinly sliced celery 1 Cup (16 tbs)
  Sliced pimiento stuffed olives 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Processed american cheese 8 Ounce, sliced (1 Package)

Cut butter or margarine into biscuit mix in a medium size bowl; stir in boiling water until mixture holds together and leaves side of bowl clean.
Place in a 9 inch pie plate.
Flour hands and dough lightly, then pat out evenly to make a pastry like shell and line plate completely; flute edge.
Bake in very hot oven (450°) 8 minutes, or until golden.
Remove from oven and place on a wire rack; cool slightly.
Lower oven temperature to hot (400°).
Drain liquid from salmon; remove skin and bones.
Break salmon into chunks; place in a large bowl.
Cut half of 1 egg into wedges to use for garnish; dice remaining eggs and add to salmon with celery, olives and mayonnaise or salad dressing; toss lightly to mix.
Cut block of cheese in half diagonally; separate into 8 double triangles; stand around edge in shell.
Spoon in salmon mixture.
Cover loosely with foil.
Bake in hot oven (400°) 20 minutes, or until filling is hot.
Garnish with egg wedges.
Cut in wedges; serve warm.

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