recipes@decwrl.UUCP (12/26/86)
SALMON-PIE(M) USENET Cookbook SALMON-PIE(M)
COUNTRY SALMON PIE
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.
INGREDIENTS (Serves 8)
PARMESAN CRUST
1 1/2 cups
flour
1/2 cups grated parmesan cheese
3/4 cups shortening
3-4 Tbsp water
FILLING
15 1/2 oz canned salmon (1 large can)
1 large onion, diced
1 garlic clove, minced
2 Tbsp butter
2 cups sour cream
4 eggs
1 1/2 cups
gruyere cheese, shredded
1 tsp dill weed
1/4 tsp salt
PROCEDURE
(1) Preheat oven to 375 deg. F.
(2) Make parmesan crust: Combine flour and parmesan
cheese. Cut in shortening until mixture resembles
size of small peas. Sprinkle with 2 Tbsp water.
Form into a dough, adding more water as needed.
Press into an 8-inch springform pan. Bake at 375
deg. F for 10 minutes.
(3) Make filling: Saut' onion and garlic in butter
until onion is soft.
(4) Beat sour crean and eggs until blended.
(5) Drain salmon and break into bite-size pieces.
Stir into sour cream mixture along with veget-
ables, 1 cup gruyere, crumbled dill weed, and
salt.
(6) Pour into baked crust; top with remaining gruyere.
Bake at 375 deg. F oven for 65 to 70 minutes.
Cool 15 minutes in pan. Remove sides of pan and
serve.
RATING
Difficulty: Easy. Time: 20 minutes to prepare, 1 1/4-1 1/2
hours to bake and set. Precision: Measure the ingredients.
CONTRIBUTOR
Moira Mallison
Organization: Tektronix, Inc. Beaverton, Oregon, USA
tektronix!moiram