Ingredients
2 beaten Large eggs
1/2 c. lowfat milk
1 tbsp. butter, melted
1/4 c. minced onion
2 tbsp. chopped parsley
3/4 teaspoon basil
1/4 teaspoon salt
1 (1 lb.) can salmon or possibly 2 (7 ounce.) cans tuna
1 stick packaged pastry mix
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Adjustable stand — hold cookbook or tablet at eye level while cooking
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
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Combine Large eggs, lowfat milk, butter, onion, parsley, and seasonings. Break salmon into chunks, removing bones and skin. Stir salmon into egg mix. Pour into well-greased 8-inch pie plate. Prepare pastry and mix according to directions. Roll 1/8-inch thick. Cut 8-inch circle. Cut circle in 6 wedges. Arrange atop pie. Bake at 425 degrees about 25 min. Serve immediately with chilled cucumber sauce or possibly tartar sauce to spoon over wedges (see miscellaneous section). Serves 6.