SALMON TART (BACK COVER)

SALMON TART (BACK COVER)

1 pound can salmon

1 cup pastry mix

½ cup chopped onion

2 tablespoons butter or margarine, melted

2 tablespoons chopped parsley

4 eggs, beaten

1½ cups salmon liquid and coffee cream

½ teaspoon salt

Drain salmon, reserving liquid. Flake salmon. Prepare pastry mix as directed. Roll and line a 9-inch pie pan. Spread salmon in pie shell. Cook onion in butter until tender. Sprinkle parsley and onion over salmon. Combine eggs, salmon liquid, and salt. Pour over salmon. Bake in a moderate oven, 350°F., for 35 to 45 minutes or until pie is firm in the center. Serves 6.