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.

Ingredients

(Serves 8)

Parmesan

crust

150 g flour
100 g grated parmesan cheese
150 g shortening
50-60 ml water

Filling

500 g canned salmon (1 large can)
1 large onion, diced
1 garlic clove, minced
30 ml butter
500 ml sour cream
4 eggs
200 g gruyere cheese, shredded
5 ml dill weed
1 ml salt

Procedure

Preheat oven to 190C
Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 30 ml water. Form into a dough, adding more water as needed. Press into a 20-cm springform pan. Bake at 190C 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, 150 g gruyere, crumbled dill weed, and salt.
Pour into baked crust; top with remaining gruyere. Bake at 190C oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.

Rating

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

Contributor

 
Moira Mallison 
Organization: Tektronix, Inc. Beaverton, Oregon, USA 
tektronix!moiram

Recipe last modified: 18 Nov 86

Original header

Path: decwrl!recipes
From: moiram@tekgen (Moira Mallison)
Newsgroups: mod.recipes
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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