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