*Crustless Salmon Pie*
Serves 4 to 6

Delicious, quick and economical! Filled with omega 3 fatty acids, salmon is really good for you.  We try to eat it once a week.

1 tall tin of red or pink salmon (439g or 15 1/2 ounces)
whole milk
60g of soft fresh bread crumbs (1 cup)
1 medium onion, peeled and finely minced
1 tsp salt
1/4 tsp ground black pepper
1/2 tsp dried dill leaves
the juice and finely grated zest of one  lemon
2 large free range eggs, lightly beaten
2 TBS butter

Preheat the oven to 180*C/350*F/ gas mark 4.  Taking a glass pie dish, put the butter into it and place it in the oven to melt.  Swirl to coat the interior of pie dish and set aside.

Drain the juice from the salmon into a measuring beaker.  Add milk to make up 250ml (1 cup).

Pick out any skin and bone from the salmon.   Mash well with a fork and then stir in the remainder of the ingredients.   Mix well together to combine.   Spoon into the butter coated pie dish and press down to smooth over the top.

Bake for 40 to 45 minutes until golden brown.  Cut into wedges to serve.  I like to serve this with baby peas and pan fried potatoes.  I also make a delicious lemon butter sauce which I spoon over top of each serving.