- 1 cup whole wheat flour
- 2/3 cup grated sharp cheddar cheese
- 1/4 cup sliced almonds
- 1/2 t. salt
- 1/4 t. paprika
- 6 T. vegetable oil
- 1 15-oz. can salmon
- 3 eggs, beaten
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup sharp cheddar cheese
- 1 T. grated onion
- 2 t. dill weed
- 3 drops bottled hot pepper sauce
To prepare crust, combine first six ingredients and press into a 9-inch pie pan, reserving ½ cup crumbs for topping. Bake at 400 F for 10 minutes. Remove from oven and reduce heat to 325 F.
To prepare filling, drain salmon, reserving liquid. Add additional water to make ½ cup liquid. Flake salmon, removing bones and set aside. In a bowl, blend eggs, sour cream, mayonnaise and salmon liquid. Add remaining ingredients (1/2 cup sharp cheddar cheese, 1 T. grated onion, 2 t. dill weed and 3 drops of bottled hot pepper sauce) and spoon into crust. Sprinkle with reserved crust mixture. Bake at 325 F for 45 minutes or until firm in center.
Cut into wedges and top with a spoonful of dill dip and a half of cherry tomato. Enjoy!
Karel Kirschner, Carlisle, Indiana