Scandinavian Salmon Cheddar Pie |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 24 |
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A wonderful use for canned or leftover salmon. Nice sauce for a bit of panache. Received in email - thanks Scandi pride! Ingredients:
3 large eggs |
1/4 cup milk |
2 tablespoons butter, melted |
3 tablespoons parsley, chopped |
2 tablespoons green onions, minced |
1 tablespoon lemon juice (plus 1 teaspoon) |
1 teaspoon worcestershire sauce |
1/2 teaspoon dry mustard |
2 cups cheddar cheese, shredded |
1/2 lb salmon, fresh cooked, flaked (6 1/2 ounces canned salmon, drained, flaked fine too) |
1 pie shell, baked, cooled (9 inch) |
3/4 cup sour cream |
1/4 cup cucumber, finely chopped |
1 teaspoon dill weed |
1/8 teaspoon white pepper, ground |
Directions:
1. Beat eggs in large bowl; add milk, butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice, Worcestershire sauce and mustard; mix well.
2. Fold in cheese and salmon; pour into cooled pie shell.
3. Bake at 425 degrees F for 20 to 25 minutes or until just set and crust is golden brown. Let stand 10 minutes before serving.
4. Combine sour cream, cucumber, remaining 1 tablespoon parsley, dill, remaining 1 teaspoon lemon juice and pepper; mix well. Dollop each serving with sour cream mixture.
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