150 g Flour
100 g Grated parmesan cheese
150 g Shortening
55 ml Water
500 g Canned salmon; (1 large can)
1 lg 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
1. Preheat oven to 190 C .
2. 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 190 C for 10 minutes.
3. Make filling: Saute 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, 150 g gruyere, crumbled dill weed, and salt.
6. Pour into baked crust; top with remaining gruyere. Bake at 190 C oven
for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and
serve.
Author’s Notes: 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. Precision
: Measure the ingredients.
Yields
1 Servings
