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PARMESAN CRUST:
1 1/2 c. flour
1/2 c. grated parmesan cheese
3/4 c. shortening
4 Tbsp. water
FILLING:
15 1/2 oz. canned salmon (1 large can)
1 large onion, diced
1 garlic clove, minced
2 Tbsp. butter
2 c. sour cream
4 eggs
1 1/2 c. gruyere cheese, shredded
1 tsp. dill weed
3/4 tsp. salt
Preheat oven to 375 F. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 2 Tbsp water. Form into a dough, adding more water as needed. Press into an 8" springform pan. Bake at 375 F for 10 minutes. Make filling: Sauté 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, 1 cup gruyere, crumbled dill weed, and salt. Pour into baked crust; top with remaining gruyere. Bake at 375 F oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve. Makes 8 servings.
Salmon Quince
There is a lot more juice in grapefruit than meets the eye. ~Author Unknown
ACHIOTE SEED
Achiote is Spanish for annatto seed. Virtually tasteless, they are used as food coloring (similar to turmeric).
