Vintage Recipe Clipping for Pacific PieThis recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Pacific Pie
(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.

The 2 Week Diet

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3 Responses to Pacific Pie Recipe Clipping (Canned Salmon)

Shirley Dehmer
Published 22 January, 2018 in 5:53 pm

That looks good. I love salmon and sometimes just open a can and eat it with a fork – skin, bones and all. I am not aware of the mushroom sauce. Is it still sold in stores?

Mrs. M. Coane
Published 24 August, 2018 in 10:25 am

hello, i am interested in making the pacific pie with salmon, but i don’t know what is mushroom sauce? thank you for any response.

Published 29 November, 2018 in 8:14 pm

what is mushroom sauce?

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