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French Salmon Cheddar Pie

12/21/2014

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Ingredients

Pie
  • 3 Eggs
  • 1/4 cup milk
  • 3 Tbsp chopped parsley, divided
  • 2 Tbsp butter, melted
  • 2 Tbsp minced onion
  • 1 Tbsp plus 1 Tsp lemon juice
  • 1 Tsp Worcestershire Sauce 
  • 1/2 Tsp dry mustard
  • 2 cups shredded cheddar cheese
  • 1 package Salmon (6 oz or more)
  • 1 pie crust, blind baked and cooled

Topping
  • 3/4 cup sour cream or Greek yogurt
  • 1 Tsp Dill 
  • 1/8 Tsp Ground White Pepper
  • 1/4 Tsp Salt
  • 1/4 cup minced cucumber


Directions


  • heat oven to 425 degrees
  • In a large bowl, beat eggs, add milk, parsley, butter, green onion, lemon juice, Worcestershire Sauce and mustard.  Mix well.
  • Fold in cheese and Salmon gently then pour into pie crust
  • Bake 20 to 25 minutes or until set and crust is just golden.  If your crust edge is already browned before you bake, cover just the crust edge with a ring of tin foil to prevent it from getting too dark.
  • Let pie stand for 10 minutes before serving, serve with one spoonful of the dill sauce drizzled over the top.

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