Deep-dish Salmon Tart
|Canned salmon and juice||1 1⁄2 Pound|
|Bread crumbs||1 1⁄2 Cup (24 tbs)|
|Milk||1 Cup (16 tbs)|
|Grated peeled cucumber||1⁄2 Cup (8 tbs)|
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.