A salmon and cheese pie flavored with sour cream

This is a country cousin to the quiche!even real men will eat it. My mother says this is called "country" salmon pie because it uses canned salmon, which is the only kind you can catch out in the country.


(Serves 8)





  1. Preheat oven to
  2. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 2 Tbsp water. Form into a dough, adding more water as needed. Press into an 8-inch springform pan. Bake at for 10 minutes.
  3. Make filling: Sautae onion and garlic in butter until onion is soft.
  4. Beat sour cream and eggs until blended.
  5. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, 1 cup gruyere, crumbled dill weed, and salt.
  6. Pour into baked crust; top with remaining gruyere. Bake at oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.


Difficulty: Easy.
Time: 20 minutes to prepare, 1 1/4-1 1/2 hours to bake and set.
Precision: Measure the ingredients.


Moira Mallison 
Organization: Tektronix, Inc. Beaverton, Oregon, USA 
Recipe last modified: 18 Nov 86

Original header

Path: decwrl!recipes
From: moiram@tekgen (Moira Mallison)
Subject: RECIPE: Salmon pie
Message-ID: <7179@decwrl.DEC.COM>
Date: 26 Dec 86 04:47:28 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Tektronix, Beaverton, Oregon, USA
Lines: 73
Approved: reid@decwrl.UUCP

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