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Country Salmon Pie

Ingredients & Directions


PARMESAN CRUST
1 1/2 c Flour
1/2 c Parmesan cheese,
-grated
3/4 c Shortening
3 tb Water (more as needed)

FILLING
15 1/2 oz Salmon (1 large can)
1 lg Onion, diced
1 Garlic clove, minced
2 tb Butter
2 c Sour cream
4 Eggs
1 1/2 c Gruyere cheese,
-shredded
1 ts Dill weed
1/4 ts Salt

Preheat oven to 375 degrees F. Make parmesan crust: Combine flour and
parmesan cheese. Cut in shortening until mixture resembles size of small
peas. Sprinkle with about 2 T water. Form into a dough, adding more water
as needed. Press into an 8-inch springform pan. Bake at 375 degrees F. for
10 minutes.

Make filling: Saute 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, about
1 cup gruyere, crumbled dill weed and salt. Pour into baked crust; top with
remaining gruyere. Bake at 375 degree F. oven for 65 to 70 minutes. Cool
15 minutes in pan. Remove sides of pan and serve.

NOTES:

* 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.

: 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
: tektronix!moiram

:
Yields
8 Servings

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