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Scandinavian Salmon Cheddar Pie

Scandinavian Salmon Cheddar Pie


  • 3 large eggs
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 3 tablespoons chopped parsley
  • 2 tablespoons minced green onion
  • 1 tablespoon plus 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dry mustard
  • 2 cups (8 ounces) shredded Wisconsin Cheddar cheese
  • 1/2 pound fresh cooked, flaked salmon or 1 can (6 1/2 ounces) salmon, drained, flaked
  • 1 pie shell, baked, cooled (9 inch)
  • 3/4 cup dairy sour cream
  • 1/4 cup finely chopped cucumber
  • 1 teaspoon dill weed
  • 1/8 teaspoon ground white pepper


  1. Beat eggs in large bowl; add milk, butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice, Worcestershire sauce and mustard; mix well.
  2. Fold in cheese and salmon; pour into cooled pie shell.
  3. Bake at 425 degrees F for 20 to 25 minutes or until just set and crust is golden brown.
  4. Let stand for 10 minutes before serving.
  5. Combine sour cream, cucumber, remaining 1 tablespoon parsley, dill, remaining 1 teaspoon lemon juice and pepper; mix well.
  6. Dollop each serving with sour cream mixture.

Yield: 6 servings

Recipe and photo credit: Dairy Farmers of Wisconsin


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