Updated Monday, March 24th, 2003
Yield: 6 to 8.
Preheat oven to 350 degrees F. Whisk egg yolks and mustard in medium bowl to blend; beat in eggs, half-and-half, cream, salmon, scallions, and dill. Salt and pepper to taste (remember that the salmon is quite salty). Pour mixture into prepared crust and bake until center is set, about 50 minutes. Transfer to rack and cool. Garnish and serve at room temperature or slightly warm.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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