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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a family favourite - even Aunt Esther loves it. And it's so easy to make. I've always had the kids help make the crust and press it into the pie pan. This is great for lunches and leftovers, too, as it reheats very well in the microwave. Adapted from a recipe in a Farm Journal cookbook. Ingredients:
1 1/2 cups whole wheat flour |
1/2 teaspoon salt |
1/2 teaspoon paprika |
1/2 cup butter |
1 cup cheese, grated (your choice, i use colby or tasty) |
1/3 cup walnuts, finely chopped |
1 (440 g) can red salmon (15 1/2 ounce) |
3 large eggs |
1 cup sour cream (reduced fat is okay) |
1/4 cup mayonnaise (whole egg is the best) |
1 small onion, finely chopped |
1 tablespoon fresh dill, chopped (or more) |
8 -10 dashes tabasco sauce (or to taste) |
1/2 cup cheese, grated |
Directions:
1. CRUST: Stir together the flour, salt and paprika, then cut in the butter, using a pastry blender if you have one.
2. Stir in the cheese (1 cup) and chopped walnuts.
3. 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.
4. Set crust aside.
5. FILLING: Pre-heat oven to 200°C (400°F).
6. Drain salmon, reserving liquid. Remove skin and bones, and break salmon into small chunks. Set aside.
7. 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.
8. Spoon mixture into pie shell, and sprinkle over the reserved 1 cup of crumb mixture.
9. Bake for 30 minutes or until puffy. Let stand 10-15 minutes before serving.
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