| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
Cakes, And, Cookies |
1 |
Servings |
INGREDIENTS
| 150 |
g |
Flour |
| 100 |
g |
Grated parmesan cheese |
| 150 |
g |
Shortening |
| 55 |
ml |
Water |
| 500 |
g |
Canned salmon; (1 large can) |
| 1 |
lg |
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 |
INSTRUCTIONS
1. Preheat oven to 190 °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 °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 vegetables, 150 g gruyere, crumbled dill weed, and salt.
6. Pour into baked crust; top with remaining gruyere. Bake at 190 °C oven
for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and
serve.
Author's Notes: 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.
Difficulty : Easy. Precision
: Measure the ingredients.
Recipe by: Moira Mallison Organization: Tektronix, Inc. Beaverton, Ore
Posted to JEWISH-FOOD digest Volume 98 #017 by lisamontag@juno.com (Lisa
Montag) on Jan 10, 1998
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