Description:

salmon pie

Source:

Rainy Mountain Gardens

Serves/Makes:6

Ingredients

• Crust:
• 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
• Filling:
• 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

Preparation

• 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.

Comments

Good hot or cold. I have also served as an appetizer in thin wedges.