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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.
PARMESAN CRUST
150 g flour
100 g grated parmesan cheese
150 g shortening
50-60 ml water
FILLING
500 g canned salmon (1 large can)
1 large 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 deg. 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
deg. 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 veget-
ables, 150 g gruyere, crumbled dill weed, and
salt.
(6) Pour into baked crust; top with remaining gruyere.
Bake at 190 deg. C oven for 65 to 70 minutes.
Cool 15 minutes in pan. Remove sides of pan and
serve.
Difficulty: Easy. Time: 20 minutes to prepare, 11/4 - 1 1/2
hours to bake and set. Precision: Measure the ingredients.
Moira Mallison
Organization: Tektronix, Inc. Beaverton, Oregon, USA
tektronix!moiram
| Last modified: 9 May 2006 | 1 hits in May 2012 |