1 c. all-purpose flour
2/3 c. sharp shredded cheese
1/2 c. chopped almonds
1/2 tsp. salt
1/4 tsp. paprika

Stir in 6 tablespoons oil to above mixture. Set aside 1/2 of mixture. Pat other 1/2 into bottom and sides of 9 inch pie plate. Bake at 400 degrees for 10 minutes.

FILLING:

1 lg. can salmon
3 beaten eggs
1/4 c. mayonnaise
1 c. sour cream
1/2 c. sharp cheese
1 tbsp. grated onion
1/4 tsp. dill weed
3 drops Tabasco

Drain salmon and reserve liquid. Add enough water to make 1/2 cup liquid. Flake and bone salmon. Set aside. Blend eggs, sour cream and mayonnaise. Stir in liquid. Add salmon, cheese, onion, dill weed and Tabasco. Pour into crust. Sprinkle remaining crust on top. Bake at 325 degrees for 45 minutes or until firm.