1 1 lb can red salmon 1 tbsp lemon juice 1/2 tsp salt
| Freshly ground pepper 1 cup commercial sour cream 1/2 tsp dill weed
| 1 med onion, thinnly sliced 1 tbsp chopped parsley
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Drain salmon liquid into a mixing bowl. Add lemon juice, salt, pepper, sour cream and dill weed. Mix to a smooth sauce. Break salmon into large chunks and put into a buttered 1-quart casserole. Pour sour cream sauce over. Spread with sliced onion and sprinkle with parsley. Cover and bake at 350 For 30 minutes.
Makes: 4 Servings
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