Recipe by Leggy Peggy
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.
Top Review by I'mPat
It was a really split of comments on this dish I did use spring onion in place of onion for dietary reasons and used about a 1/4 teaspoon of dried dill as we are not big fans of dill but do like just a little and I finely ground the walnuts and found out that my whole wheat flour was not usable so used regular plain flour but had sallmon mix left over so poured into a small ramiken and put a light sprinkle of the bread crumbs over and baked with the pie (intended to take out after 15 minutes but forgot but it turned out really good - I turned it out on a egg slice and then flipped it onto the plate and the DM enjoyed with her coleslaw and rice salad) we had our slices with a garden salad and enjoyed though the DH was not totally enamoured but the DS and I thoroughly enjoyed. Thank you Leggy Peggy made for Make My Recipe.
- 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 See How It's Made
- CRUST: Stir together the flour, salt and paprika, then cut in the butter, using a pastry blender if you have one.
- Stir in the cheese (1 cup) and chopped walnuts.
- 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.
- Set crust aside.
- FILLING: Pre-heat oven to 200°C (400°F).
- Drain salmon, reserving liquid. Remove skin and bones, and break salmon into small chunks. Set aside.
- 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.
- Spoon mixture into pie shell, and sprinkle over the reserved 1 cup of crumb mixture.
- Bake for 30 minutes or until puffy. Let stand 10-15 minutes before serving.