Salmon (or Tuna) Parmesan Pie

Daymented's Note:

Requires an 8 or 9 inch springform pan

• Total Time: 1 hrs 30 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 10 mins

Ingredients:

Serves: 6-8

Yield: 1.0 pie

PARMESAN CRUST

• 1 ½ cups flour
• ½ cup parmesan cheese , grated
• ¾ cup shortening
• 3 tablespoons water (more as needed)

FILLING

• 1 (15 ½ ounce) can salmon or 1 (15 ½ ounce) can tuna or 1 lb baked fresh salmon or 1 lb tuna
• 1 large onion , diced
• 1 clove garlic , minced
• 2 tablespoons butter
• 2 cups sour cream
• 4 eggs
• 1 ½ cups gruyere cheese , shredded
• 1 teaspoon dill weed
• ¼ teaspoon salt

Directions:

1. Preheat oven to 375.
2. Make parmesan crust: Combine flour and parmesan cheese.
3. Cut in shortening until mixture resembles size of small peas.
4. Sprinkle with about 2 T water.
5. Form into a dough, adding more water as needed.
6. Press into an 8- or 9-inch springform pan.
7. Bake at 375 for 10 minutes.
8. Make filling: Saute onion and garlic in butter until onion is soft.
9. Beat sour cream and eggs until blended.
10. Drain salmon and break into bite-size pieces (if canned).
11. Stir into sour cream mixture along with vegetables, about 1 cup gruyere (reserving the other 1/2 cup), crumbled dill weed and salt.
12. Pour into baked crust; top with remaining gruyere.
13. Bake at 375 for 65 to 70 minutes.
14. Cool 15 minutes in pan.
15. Remove sides of pan and serve.

Reviews

[Shirl (J) 831]

What a wonderful dish, this is a good one to have for company, next time I will try tuna.

[Chef #168358]

Salmonchanted evening...this is comfort food at its finest! This hot dish is a favorite for ages 5-50 (my household) and beyond! Serve with a salad and a glass of shiraz and share the love!