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.
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
(1) Preheat oven to 190 deg. 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 deg. 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 veget- ables, 150 g gruyere, crumbled dill weed, and salt. (6) Pour into baked crust; top with remaining gruyere. Bake at 190 deg. C oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.
Difficulty: Easy. Time: 20 minutes to prepare, 11/4 - 1 1/2 hours to bake and set. Precision: Measure the ingredients.
Moira Mallison Organization: Tektronix, Inc. Beaverton, Oregon, USA tektronix!moiram
Last modified: 9 May 2006 | 22 hits in May 2007 |