Scandinavian Salmon Cheddar Pie Recipe
Ingredients
| Eggs | 3 Large | |
| Milk | 1/4 Cup (16 tbs) | |
| Chopped parsley | 3 Tablespoon, divided | |
| Butter | 2 Tablespoon, melted | |
| 2 tablespoons minced green onion | ||
| 1 tablespoon plus 1 teaspoon lemon juice, divided | ||
| Worcestershire sauce | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Shredded Cheddar cheese | 2 Cup (16 tbs) | |
| Cooked | 1/2 pound, flaked | |
| Salmon | 1 Can (10oz), drained, flaked | |
| 1 (9-inch) pie shell, baked and cooled | ||
| Dairy sour cream | 3/4 Cup (16 tbs) | |
| Cucumber | 1/4 Cup (16 tbs), finely chopped | |
| Dill weed | 1 Teaspoon | |
| Ground white pepper | 1/8 Teaspoon | |
Directions
Heat oven to 425°F.
Beat eggs in large bowl; add milk, 2 tablespoons of the parsley, the butter, green onion, 1 tablespoon lemon juice, Worcestershire sauce and mustard; mix well.
Fold in cheese and salmon; pour into cooled pie shell.
Bake 20 to 25 minutes or until just set and crust is golden brown.
Let stand 10 minutes before serving.
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
Beat eggs in large bowl; add milk, 2 tablespoons of the parsley, the butter, green onion, 1 tablespoon lemon juice, Worcestershire sauce and mustard; mix well.
Fold in cheese and salmon; pour into cooled pie shell.
Bake 20 to 25 minutes or until just set and crust is golden brown.
Let stand 10 minutes before serving.
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
Chef
