4 oz. Cheddar cheese, shredded
1 3/4 c. flour
1/2 lb. soft butter (butter or less richer taste)

Mix with hands, form into ball. Form into crust in pie pan or quiche pan.

FILLING:

1 lg. can Sockeye Salmon, flake in bowl, reserve juice
2 tbsp. butter, melted
3 green onions, chop, separate white from green parts
2 tbsp. parsley (fresh)
1 tbsp. fresh dill (1/4 tsp. dry)
4 eggs
3 tbsp. cooking sherry
1 c. milk
Salt & pepper to taste

Saute white part of onion in butter. Add green part of onion to salmon. Add parsley and dill to salmon. Mix sauteed onion and butter into salmon. Beat 4 eggs and add to salmon. Add salmon juice and sherry and salt and pepper. Add 1 cup scalded milk. Mix and pour into pastry. Bake at 350 degrees for 45 minutes or until filling is set.