This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
(Yield: 6 Servings)
Use 1 1-pound can salmon; dash cayenne pepper; 1/2 teaspoon salt; 1 egg, beaten; 1/2 cup finely diced sweet pickle; 1 1/2 cups fresh bread crumbs; 1/2 6-ounce can mushroom sauce; 1/3 cup liquid (fish liquid plus water); 2 hard-cooked eggs, finely chopped; and 2 6-ounce cans mushroom sauce, heated.
Drain salmon, reserving liquid. Discard skin and bones. Flake fish. Blend with remaining ingredients except the eggs and the 2 cans mushroom sauce. Pack mixture into an oiled 8-inch round pie pan. Bake in a 350 degree (moderate) oven about 40 minutes or until pie is lightly browned and firm. Cut into serving wedges, garnish with hard-cooked egg, and serve with hot mushroom sauce.