1 c. whole wheat flour
2/3 c. shredded sharp Cheddar cheese
1/4 c. chopped almonds
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. oil
1 (15 1/2 oz.) can salmon
3 beaten eggs
1 c. sour cream
1/4 c. mayonnaise
1/2 c. shredded sharp cheese
1 tbsp. grated onion
1/4 tsp. dried dillweed
3 drops hot pepper sauce

For crust, combine the whole wheat flour, the 2/3 cup cheese, the almonds, salt and paprika in a bowl. Stir in oil. Set aside 1/2 cup of the crust mixture. Press remaining mixture into the bottom and up the sides of a 9 inch pie plate. Bake crust in 400 degree oven for 10 minutes. Remove from oven. Reduce oven temperature to 325 degrees.

Meanwhile, for filling, drain salmon, reserving liquid. Add water to reserved liquid, if necessary, to make 1/2 cup liquid. Flake salmon; set aside. In a bowl blend together eggs, sour cream, mayonnaise or salad dressing, and reserved salmon liquid. Stir in salmon, the 1/2 cup cheese, the onion, dillweed and hot pepper sauce. Spoon filling into crust. Sprinkle with reserved crust mixture. Bake in 325 degrees for 45 minutes or until firm in center. Makes 6 servings.