1 sm. onion
1/2 c. butter
1/4 c. flour
1 (1 lb.) can salmon
1 c. evaporated milk
3 eggs, slightly beaten
1/2 tsp. dill weed
1 c. frozen peas, cooked
1 c. shredded cheddar cheese
9 inch pie shell, uncooked
1 tsp. salt
1/4 tsp. pepper

Cook onion in butter 2-3 minutes. Blend in flour, salt, and pepper. Cook 3 minutes. Drain liquid from salmon into cup. Add enough water to make 1 cup. Mix in evaporated milk and add gradually to flour mixture. Stir mixture into room temperature eggs. Flake salmon and add to peas, cheese, and dill. Mix gently. Pour into pie shell. Bake at 400 degree oven for 45 minutes. Let stand for 10 minutes before cutting.