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Print this Recipe    Salmon 01

Country Salmon Pie

1 1/2 cup flour
1/2 cup Parmesan cheese, grated
3/4 cup shortening
3 tablespoon water

15 1/2 oz salmon (1 large can)
1 large onion, diced
1 garlic clove, minced
2 tablespoon butter
2 cup sour cream
4 eggs
1 1/2 cup cheese, shredded
1 teaspoon dill weed
1/4 teaspoon salt

Preheat oven to 375 degrees F. Make Parmesan crust: Combine flour
and Parmesan cheese. Cut in shortening until mixture resembles
size of small peas. Sprinkle with about 2 T water. Form into a
dough, adding more water as needed. Press into an 8-inch springform
pan. Bake at 375 degrees F. for 10 minutes. Make filling: Saute
onion and garlic in butter until onion is soft. Beat sour cream
and eggs until blended. Drain salmon and break into bite-size
pieces. Stir into sour cream mixture along with vegetables, about
1 cup cheese, crumbled dill weed and salt. Pour into baked crust;
top with remaining cheese. Bake at 375 degree F. oven for 65 to
70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.

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