Salmon-Rice Pie with Olive Sauce

Ingredients

• 1 each salmon 15.5 ounce can
• flaked
• 2 cups rice hot
• cooked
• 2 tablespoons parsley leaves minced
• 1 tablespoon onions minced
• 1/2 cup celery minced
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 18 teaspoon white pepper
• 3 large eggs eaten
• 5 each olives pimiento-stuffed
• optional
• 2 tablespoons butter
• 2 tablespoons flour
• all-purpose
• 1 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon prepared mustard
• 1/2 cup olives pimiento-stuffed
• sliced

Instructions

1. Combine salmon with rice in a large mixing bowl.
2. Add parsley, onion, celery, lemon juice, salt and pepper; blend 3.
3. Pour into buttered, deep 10-inch pie pan; bake in preheated 350F (180C) oven 45 minutes.
4. Garnish with olive slices; serve in wedges with Olive Sauce.
5. *** OLIVE SAUCE ***
6. Melt butter in a heavy saucepan over low heat.
7. Add milk slowly, stirring constantly, cooking until thickened.
8. Remove from heat; add salt, mustard and olive slices.