Ingredients
1 can (14.75 oz) salmon
1 T fresh lemon juice
1/2 stick butter or oleo
1 1/4 cups wheat germ
1/4 t ground black pepper
1/2 t powdered mustard
1/4 t thyme leaves
1/2 t salt
1 T instant minced onion
Milk
Preparation
Drain and flake salmon, saving the liquid to use later. Add lemon juice to salmon and set aside. Combine the next 7 ingredients and pat onto sides and bottom of a buttered 9 inch pie pan. Distribute salmon evenly over bottom of crust. Pour salmon liquid into a measuring cup, adding enough milk to make 1 cup liquid. Pour over salmon. Bake in preheated hot oven (400 degrees) 25 minutes.
