COUNTRY SALMON PIE
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.
- 1 1/2 cups flour
- 1/2 cups grated parmesan cheese
- 3/4 cups shortening
- 3-4 Tbsp water
- 15 1/2 oz canned salmon
(1 large can)
- 1 large onion,
- 1 garlic clove,
- 2 Tbsp butter
- 2 cups sour cream
- 4 eggs
- 1 1/2 cups gruyere cheese,
- 1 tsp dill weed
- 1/4 tsp salt
Preheat oven to
Make parmesan crust:
Combine flour and parmesan cheese. Cut in shortening
until mixture resembles size of small peas. Sprinkle with
water. Form into a dough, adding more water as needed. Press into
springform pan. Bake at
for 10 minutes.
Make filling: Sautae onion and garlic in butter until onion is soft.
Beat sour cream and eggs until blended.
Drain salmon and break into bite-size pieces. Stir into sour cream mixture
along with vegetables,
gruyere, crumbled dill weed, and salt.
Pour into baked crust; top with remaining gruyere.
oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove
sides of pan and serve.
20 minutes to prepare, 1 1/4-1 1/2 hours to bake and set.
Measure the ingredients.
Organization: Tektronix, Inc. Beaverton, Oregon, USA
Recipe last modified: 18 Nov 86
From: moiram@tekgen (Moira Mallison)
Subject: RECIPE: Salmon pie
Date: 26 Dec 86 04:47:28 GMT
Organization: Tektronix, Beaverton, Oregon, USA
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