Salmon Appetizer Pie Recipes

Makes 12 servings

    6 eggs hard-cooked, finely chopped                             
    1/4 cup butter or margarine, softened                          
    1/4 cup mayonnaise                                             
    2 tablespoons celery minced                                    
    1 tablespoon mustard prepared                                  
    3/4 teaspoon dill weed dried weed, crushed                     
    1/4 teaspoon cider vinegar                                     
    1/4 teaspoon salt                                              
    1/8 teaspoon white peppers                                     
    1 15 1/2-ounce can red salmon drained and flaked               
    1 cup sour cream                                               
    2 tablespoons chives minced                                    
    Celery leaves                                                  
    Plain crackers or Melba toast rounds                           

In a medium bowl, mix eggs, butter or margarine, mayonnaise, celery, mustard, 1/2 teaspoon of the dill weed, vinegar, salt and white pepper until well blended. Spread in a decorative 10-inch pie plate.

Layer salmon over egg mixture. Using a decorating bag fitted with a large fluted tube, pipe sour cream onto salmon. Sprinkle with chives and remaining 1/4 teaspoon dill weed. Cover loosely and chill at least 1 hour or up to 8 hours before serving.

Garnish with celery leaves. Serve with crackers or Melba toast.