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6 to 8
By Craig Claiborne
Preheat oven to moderate (375°F.).
Melt the butter in a small pan and sauté the shallots in it until tender but not browned.
Place the salmon, dill, pepper and salmon liquid in a bowl and mash with a fork until well mixed. Add the sautéed shallots.
Pour the hot cream over the eggs while beating. Gradually beat the egg mixture into the salmon mixture and pour all into the pie shell. Bake for thirty minutes, or until set in the middle.
© 1966 Craig Claiborne estate. All rights reserved.