INGREDIENTS:
- 1 cup whole wheat flour
- ⅔ cup shredded sharp cheddar cheese
- ¼ cup chopped almonds
- ½ teaspoon salt
- ¼ teaspoon paprika
- 6 tablespoons corn or other cooking oil
- 1 (15.5 ounce) can salmon, boneless and skinless
- 3 large eggs, beaten
- 1 cup low-fat dairy sour cream
- ¼ cup mayonnaise
- ½ cup shredded sharp cheddar cheese
- 1 tablespoon grated onion
- ¼ teaspoon dried dill weed
- 3 drops bottled hot pepper sauce
INSTRUCTIONS:
- Preheat oven to 400 degrees.
- For crust, combine whole wheat flour, ⅔ cup cheddar cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside ½ cup of the crust mixture. Press remaining crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake crust in 400 degree oven for 10 minutes. Remove crust from oven and let cool. Reduce oven temperature to 325 degrees.
- For filling, drain salmon and reserve salmon liquid. Add water to reserved salmon liquid (if necessary) to make ½ cup liquid. Flake salmon and set aside. In a bowl, blend together eggs, sour cream, mayonnaise, and reserved salmon liquid. Stir in flaked salmon, ½ cup cheddar cheese, onion, dill weed, and hot pepper sauce. Spoon filling into crust. Sprinkle with reserved crust mixture.
- Bake in 325 degree oven 45 minutes or until firm in the center.
Source: Inspiration Kitchen
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