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Salmon Crunch Pie

Chef.at.Home's picture
Ingredients
  Flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Cold butter 1⁄2 Cup (8 tbs), chopped
  Shredded cheddar cheese 1 Cup (16 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
  Canned salmon 14 Ounce, drained and chunked (2- 7 Oz cans)
  Eggs 3 , beaten
  Sour cream 1 Cup (16 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Shredded swiss cheese 1⁄2 Cup (8 tbs)
  Finely chopped onion 1 Teaspoon
Directions

Combine the flour, salt, paprika and butter in a food processor container and pulse until mixture resembles coarse crumbs.
Pulse in the cheddar cheese and pecans.
Set aside 1/2 cup of the flour mixture for a topping.
Press the remaining mixture in the bottom and up the side of a 10 inch pie plate.
Arrange the salmon in the pie shell.
Combine the eggs, sour cream, mayonnaise, swiss cheese and onion in a bowl and mix well.
Spoon the egg mixture evenly over the salmon layer.
Sprinkle the reserved flour mixture evenly over the top.
Bake at 375 degrees for 35 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Salmon

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