1 c. flour
1 1/6 c. shredded cheddar cheese
1/4 c. slivered almonds
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. cooking oil
15 1/2 oz. red salmon
Water
3 eggs
1 c. sour cream
1/4 c. mayonnaise
1 tbsp. onion
1/4 tsp. dill
3 drops hot pepper sauce

Heat oven to 400 degrees. Combine flour, 2/3 cup cheese, almonds, salt and paprika. Blend in oil. Reserve 1/2 cup mixture and press remaining crust onto sides and bottom of a 10-inch pie plate. Bake 10 minutes and set aside. Reduce oven to 350 degrees.

Drain salmon, reserving liquid. Flake. Remove large bones and skin. Add water to reserved liquid to make 1/2 cup. Blend lightly beaten eggs, sour cream, mayonnaise and liquid. Stir in salmon, remaining 1/2 cup cheese, grated or dehydrated onion, dill and hot pepper sauce. Spoon into crust and sprinkle evenly with reserved crust mixture. Bake 45 minutes or until firm in center.