Creamed Salmon on Toast

Smell and taste has the capacity to bring back long lost childhood memories and today’s recipe offering did just that. 

We have been sorting through boxes of things that we have stored from both of our parent’s homes, photographs, letters, pieces of handmade lace, partially finished quilt boxes and recipes clipped from old newspapers or handwritten on scrapes of papers.

Quick Salmon Pie with dumplings was clipped from a newspaper so old the paper crumbles when touched.  We knew at once this was a much loved recipe as it was dotted with food splatter and greasy fingers having been picked out of a recipe box for a quick dinner.

We would like say whose recipe box it came from however we cannot as both Grandpa and I have fond memories of creamed salmon dishes.

Here is the recipe as it was written.

 Quick Salmon Pie with Dumplings

2 cans salmon, 1 can cream of celery soup, 2 hard-cooked eggs chopped, ¾ cup pancake mix, ¼ tsp. salt, 21/2 oz. milk, 1 egg beaten,1 ¼ tbsp. melted butter

Drain the flake salon reserving the liquid.  Blend soup and the reserved liquid.  In a 1 ½ quart casserole dish, combine flaked salmon, soup mixture and chopped eggs.  Bake at 450 for 10 minutes.  Remove from oven and stir.  Meanwhile mix pancake mix, salt, milk and 1 beaten egg.  Fold in melted butter only until blended.  Drop dumplings mixture by spoonful on top of the hot salmon mixture.  Return to oven and bake 5 minutes longer, or until dumplings are golden brown.

Review – We found the salmon mixture bland and neither Grandpa nor I really appreciated the dumpling texture.  We did however have a grand time reminiscing about creamed salmon on toast or bun served to us as children and here is our remake of this recipe.

Creamed Salmon

Ingredients

1 large Spanish onion finely diced

2 cloves garlic finely diced

1 tbsp olive oil

2 cans salmon,

1 can cream of mushroom soup,

¼ teaspoon red pepper

1 can sliced mushrooms

2 cups frozen peas

Salt and pepper to taste

Directions:

Sautee the onion and garlic in the olive oil until transparent

In an ovenware casserole dish add the mushroom soup, and salmon with liquid. 

With two forks flake the salmon into small pieces.

Add the onion, garlic, mushrooms, red pepper and peas mix well.

Salt and pepper to taste

Bake at 450 F for 35 minutes

Serve over toast or buns.

From Our Table to Yours

Grandma Snyder

©2013-2018 twosnydergirls