Scandinavian Salmon Pie

Scandinavian Salmon Pie

4 eggs

¼ cup milk

3 tbsp. chopped cilantro

2 tbsp. melted butter

4 fresh onion greens, finely chopped

1 tbsp. plus 1 tsp. lemon juice

1 tbsp. Worcestershire sauce

1 tsp. dry mustard

1½ cup shredded Swiss cheese

1 cup shredded sharp cheddar cheese

14.75 oz. can salmon, drained, deboned, and flaked

9 inch pie shell, cooked and cooled

1 cup plain Greek yogurt

4 dill pickle spears, finely chopped

1 tbsp. fresh dill

Salt and pepper to taste

Preheat oven to 425º. Beat eggs in large bowl, add milk, 2 tbsp. parsley, butter, green onion, 1 tbsp. lemon juice, Worcestershire sauce, and dry mustard. Mix well. Fold in cheeses and salmon. Pour into cooled pie crust. Bake 35-40 minutes until set and crust is golden brown. Let stand 10 minutes before serving.

Combine yogurt, dill pickle, cilantro, fresh dill, remaining lemon juice and salt and pepper; mix well. Dollop each serving with mixture.

© Crackerberries 2015