Scandinavian Salmon Cheddar Pie

This is one of those recipes that my Mom has collected over the years from her customers.  My mother had a beauty shop back in the day in Missouri.  The best memories for me where made in that little shop.  I grew up in a salon.  As far back as I can remember, when I was first able to pick up a broom, I had the job of sweeping all the hair off the floor.  It was back in the 60's and 70's, and I remember watching all the hairdressers do those elaborate updos!  I was so amazed!  Even to this day, when I am decorating cakes, I am inspired by those updos.  They were facinating and some of them were truly a masterpiece.

Well needless to say, we did a lot of good eating in that shop.  When you have a gathering of women, somehow food seems to be the focus.   There was an abundance of food everyday.  These ladies from the Midwest were some of the finest cooks around.   My mother has a collection of recipes from all of those wonderful ladies back in the day, that I just treasure.  Most of the recipes are written in the actual handwriting from the original source.  I get goosebumps!  I am sure most of them have passed away, it has been some thirty years now, since I have been living in New York with my Mom and Dad.  To me, they are more valuable than gold.  They are pricesless!  Every recipe that my mother has collected has a special memory tucked away in my heart.  I often cry and laugh when I make them.   

by Ms. Greta

Makes 6 servings

Preheat oven to 375 degrees

3 large eggs

1/4 cup half and half

2 T. chopped parsley

2 T. chopped green spring onion

1 T. chopped dill

1 glove of garlic chopped

1 T. lemon Juice

2 teaspoons dijon mustard

1 teaspoon worcestershire sauce

2 cups shredded sharp cheddar (yellow)

8 -10 oz.  cooked salmon fillet or 1 1/2 cups flaked fish ( I bake a piece of fillet, remove skin and flake)

pinch of Old Bay Seasoning

pinch of salt

pinch of pepper

1 pie crust, baked and cool (9inch pie crust) store bought or see recipe below

1 cup sour cream

2 T. chopped dill

1 T. chopped parsley (curly)

2 teaspoons lemon juice

1 T. capers

1 T. chopped cucumber

Pinch of Salt and White Pepper

In a bowl beat eggs, half and half and add the rest of the filling ingredients mix well, put into a baked cool pie crust and bake for 30 minutes.  Mix all the ingredients for topping and put a dollop on each piece before serving. 

Pie Crust by Ms. Bessie

4 cups flour

2 sticks of butter

1  cup shortening

1 egg

1 T. vinegar

1 cup cold water

I use the food processor.  Blend flour, salt with cold butter and shortening, process to a fine crumb, add egg, vinegar and cold water slowly until a ball forms.  Refridgerate for an hour.  Roll out on a floured surface and flour to rolling pin, as well.  This recipe will make 4 pie bottom pie crust.  I usually freeze the rest and just pop it out to defrost when I need a pie dough.