Ingredients
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1 1/2 cups whole wheat flour
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1/2 teaspoon salt
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1/2 teaspoon paprika
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1/2 cup butter
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1 cup cheese, grated (your choice, I use colby or tasty)
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1/3 cup walnuts, finely chopped
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1 (440 g) can red salmon (15 1/2 ounce)
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3 large eggs
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1 cup sour cream (reduced fat is okay)
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1/4 cup mayonnaise (whole egg is the best)
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1 small onion, finely chopped
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1 tablespoon fresh dill, chopped (or more)
Instructions
- CRUST: Stir together the flour, salt and paprika, then cut in the butter, using a pastry blender if you have one.
- Stir in the cheese (1 cup) and chopped walnuts.
- Reserve 1 cup of the crumb mixture, and press the remaining mixture into the bottom and up the sides of a 25cm (10-inch) pie pan.
- Set crust aside.
- FILLING: Pre-heat oven to 200°C (400°F).
- Drain salmon, reserving liquid. Remove skin and bones, and break salmon into small chunks. Set aside.
- Beat eggs in a bowl, using a rotary beater. Add sour cream, mayo, onion, dill, tabasco and reserved salmon liquid. Stir in cheese and salmon chunks.
- Spoon mixture into pie shell, and sprinkle over the reserved 1 cup of crumb mixture.
- Bake for 30 minutes or until puffy. Let stand 10-15 minutes before serving.