Craig Claiborne

Salmon Custard Pie

Preparation info

  • 6 to 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons finely chopped shallots
  • 1

Method

  1. Preheat oven to moderate (375°F.).

  2. Melt the butter in a small pan and sauté the shallots in it until tender but not browned.

  3. Place the salmon, dill, pepper and salmon liquid in a bowl and mash with a fork until well mixed