1 cup whole wheat flour
2/3 cup shredded sharp cheddar cheese
1/4 cup chopped almonds
1/2 teaspoons salt
1/4 teaspoon paprika
6 tablespoons corn or other cooking oil
1 15.5-ounce can salmon
3 beaten eggs
1 cup dairy sour cream
1/4 cup mayonnaise or salad dressing
1/2 cup shredded cheddar cheese (sharp)
1 tablespoons grated onion
1/4 teaspoon dill weed (dried)
3 drops hot pepper sauce


For the crust, combine flour, 2/3 cup cheese, almonds, salt, and paprika.  Stir in oil.  Save 1/2 cup of mix; press into 9-inch pie pan.  Bake at 400-degrees 10 minutes. 

Drain salmon, reserve liquid, add water for 1/2 cup.  Flake salmon, removing bones and skin. Blend eggs, sour cream, mayonnaise and salmon liquid.  Stir in salmon, 1/2 cup cheese, onions, dillweed, and hot pepper sauce.  Spoon filling into crust.  Sprinkle with crust mixture.  Bake at 350-degrees for 45 minutes or until firm in center.  

Makes 6 servings. 

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