Ingredients:
1 1/2 cups flour
1/2 cup parmesan cheese, grated
3/4 cup shortening
3 tablespoons water ( more as needed)
1 (15 1/2 ounce) cans salmon or 1 (15 1/2 ounce) cans tuna or 1 lb baked fresh salmon or 1 lb tuna
1 large onions, diced
1 clove garlic, minced
2 tablespoons butter
2 cups sour cream
4 eggs
1 1/2 cups gruyere cheese, shredded
1 teaspoon dill weed
1/4 teaspoon salt
Directions:
Preheat oven to 375.
Make parmesan crust: Combine flour and parmesan cheese.
Cut in shortening until mixture resembles size of small peas.
Sprinkle with about 2 T water.
Form into a dough, adding more water as needed.
Press into an 8- or 9-inch springform pan.
Bake at 375 for 10 minutes.
Make filling: Saute onion and garlic in butter until onion is soft.
Beat sour cream and eggs until blended.
Drain salmon and break into bite-size pieces (if canned).
Stir into sour cream mixture along with vegetables, about 1 cup gruyere (reserving the other 1/2 cup), crumbled dill weed and salt.
Pour into baked crust; top with remaining gruyere.
Bake at 375 for 65 to 70 minutes.
Cool 15 minutes in pan.
Remove sides of pan and serve.
Servings: Serve
Time preparation: 20 min.
Time total: 90 min.