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- salmon pie
- Rainy Mountain Gardens
- 1 cup (225 ml) whole wheat flour
- 2/3 cup (150 ml) shredded cheddar cheese
- 1/4 cup (60 ml) chopped almonds
- 1/4 tsp (1 ml). paprika
- 6 tbsp (90 ml). (or less) salad oil
- 1 15-1/2 oz (434 grm). can salmon
- 3 eggs
- 1 cup (225 ml) light sour cream
- 1/4 cup (60 ml) light mayonnaise
- 1/2 cup (125 ml) shredded cheddar cheese
- 1/2 small onion, diced fine
- 1/4 tsp (1 ml). (or so) dill weed
- 3 drops (or so) hot pepper sauce
- Blend all crust ingredients.
- Reserve small amount for sprinkling on top of pie. Press remaining into sides and bottom of 9" pie pan.
- Bake at 400 degrees (200 C.) for 10 minutes. Remove.
- Reduce heat to 350 degrees (175 C.).
- Drain salmon.
- Flake and bone salmon.
- Blend eggs, mayo, and sour cream.
- Add salmon and all remaining ingredients except top sprinkling.
- Spoon salmon into crust.
- Sprinkle with reserved crust mixture.
- Bake 1 hour or until firm in the center.
- Good hot or cold. I have also served as an appetizer in thin wedges.
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