I like to make this as a luncheon dish. It's easy, inexpensive, and everyone enjoys it (even those who don't usually like fish). You can prepare it before guests arrive so you are free to visit.
Portion size6 servings
peeled and cut into 1/2 in. chunks
peeled and sliced
cut into 8 wedges
drained and broken into chunks
1. Melt butter in large saucepan on medium. Add potatoes, carrots, and onion and cook until almost tender, stirring frequently. 2. Stir in flour, salt, pepper, dill, and parsley; cook 1 min. 3. Slowly stir in milk and cook until it boils and thickens, stirring constantly. 4. Gently stir in salmon and frozen peas. 5. Spoon into greased 2 quart casserole. 6. Top with pastry, pressing edges to make a rim. Cut slits in top with a sharp knife. If desired, you can decorate the top with cut off bits of crust and brush it with an egg yolk mixed with 1 tsp. water. 7. Bake 30 to 40 minutes at 375 degrees.