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Seafood
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Can Fish Casserole

James's Canned Salmon-Rice Pie With Olive Sauce 

1 can Salmon, flaked (15.5z)
2 cup Rice, hot cooked
2 tbl Parsley, minced
1 tbl Onion, minced
1/2 cup Celery, minced
2 tbl Lemon juice
1 tsp Salt
1/8 tsp White pepper
3 x Eggs, beaten
5 x Olives, pimiento stuffed (opt)
OLIVE SAUCE
2 tbl Butter
2 tbl Flour
1 cup Milk
1/4 tsp Salt
1/4 tsp Mustard
1/2 cup Olives, pimiento stuffed sliced

 Method :
1. Combine salmon with rice in a large mixing bowl.
2. Add parsley, onion, celery, lemon juice, salt and pepper; blend in eggs.
3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350'F. oven 45 minutes.
4. Garnish with olive slices; serve in wedges with Olive Sauce.
*** OLIVE SAUCE
***
1. Melt butter in a heavy saucepan over low heat.
2. Add milk slowly, stirring constantly, cooking until thickened.
3. Remove from heat; add salt, mustard and olive slices.