Mmmhmm. Now this is a yummy taste of my childhood. In my opinion, Mum just didn’t make this enough.
This is one of those dishes that you can serve hot and is fantastic cold as well.
Pastry:
1 ½ cups plain four, sifted
1 cup tasty grated cheese
1 tsp salt
1 tsp paprika
½ cup butter
Filling:
500g can of salmon
3 x 50g eggs
1 cup sour cream
½ cup grated tasty cheese
2 Tbsp mayonnaise
1 small onion, finely chopped
¼ tsp dried dill
2 drops Tabasco sauce
Combine flour, cheese, salt and paprika in a bowl
Rub in the butter
Reserve 1 cup of this mixture. Press the remaining mixture into the base and sides of a 20cm well-greased springform pan.
Drain and flake the salmon (I also remove bones and skin). Arrange in the pie crust
Beat eggs and stir in the remaining ingredients. Pour this mixture over the salmon
Sprinkle with the reserved crunch mixture, streusel style.
Bake at 190-200oC for 35-40 minutes or until set and golden brown.
Cool 10 minutes before serving.
Serve hot or cold with salad.
Serves 6 (apparently)
