Scandinavian Salmon Cheddar Pie
|Milk||1⁄4 Cup (4 tbs)|
|Chopped parsley||3 Tablespoon, divided|
|Butter||2 Tablespoon, melted|
|Minced green onion||2 Tablespoon|
|Lemon juice||4 Teaspoon, divided (1 Tablespoon Plus 1 Teaspoon)|
|Worcestershire sauce||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Shredded wisconsin cheddar cheese||8 Ounce (2 Cups)|
|Cooked flaked salmon/1 can of 6 1/2 ounce salmon, drained, deboned and flaked||1⁄2 Pound (Fresh)|
|9 inch pie shell||1 , baked and cooled|
|Dairy sour cream||3⁄4 Cup (12 tbs)|
|Finely chopped cucumber||1⁄4 Cup (4 tbs)|
|Dill weed||1 Teaspoon|
|Ground white pepper||1⁄8 Teaspoon|
Heat oven to 425°F.
Beat eggs in large bowl; add milk, 2 tablespoons of the parsley, the butter, green onion, 1 tablespoon lemon juice, Worcestershire sauce and mustard; mix well.
Fold in cheese and salmon; pour into cooled pie shell.
Bake 20 to 25 minutes or until just set and crust is golden brown.
Let stand 10 minutes before serving.
Combine sour cream, cucumber, remaining 1 tablespoon parsley, dill, remaining 1 teaspoon lemon juice and pepper; mix well.
Dollop each serving with sour cream mixture