*Submitted by Shara Berger who has been making this dish for over 40 years
400 degree oven
2 cans salmon. 160g size
3 eggs, beaten
1 cup sour cream
1/2 cup shredded sharp Cheddar cheese
1/4 cup mayonnaise
1 tablespoon grated onion
3 drops hot pepper sauce (tabasco)
1/4 teaspoon dried dill weed
Whole Wheat Crust
1 1/2 cup whole wheat flour
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 cup butter
1/3 cup finely chopped almonds
Drain and flake salmon, reserving liquid. Mix the beaten eggs, salmon liquid, sour cream, mayonnaise, cheese and seasonings and mix well. Add to the flaked salmon, mixing thoroughly.
Turn into deep dish pie plate lined with the whole wheat crust. Sprinkle with crumbs reserved from crust. Bake in preheated 400 degrees F oven for about 45 minutes or until filling is set.
For Whole Wheat Crust: Combine whole wheat flour, shredded sharp cheddar cheese, salt and paprika. Cut in butter making crumbs. Add finely chopped almonds. Reserve 1 cup crumbs for topping and press remaining crumbs into a deep 9″ pie plate.