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Dilly Salmon Pie

 
 
 
Because I LOVE dill, I discovered this recipe in Glenna Tritt's collection and copied it. I've used it for years, but to my knowledge, Glenna has never even tried it! To this day I've credited her with it's existence! Go figure!
 
1 10"    Baked pie shell  
1 cup    Cheddar cheese, shredded  
1 lb can    Red salmon, drained  
1 Tbs    Flour  
2 Tbs    Butter  
1 bunch    Green onions, sliced  
1 can    Condensed cream of mushroom soup  
¾ cup    Sour cream  
1 tsp    Dill weed  
1/8 tsp    Pepper  
2   Eggs, slightly beaten  
 
1 Sprinkle half of cheese in the pastry shell.
2 Remove any bones and skin from salmon. Break into chunks. Mix lightly with flour and put into shell.
3 Heat butter and saute onion.
4 Add soup, sour cream, dill weed and pepper. Heat to boiling.
5 Mix in eggs and pour over salmon.
6 Sprinkle remaining cheese on top.
7 Bake at 325° for 30 minutes or until set. Let stand 5 to 10 minutes before serving.
 
 Recipe Source

Author: Glenna Tritt