CRUST:

1 1/2 c. flour
1 c. Cheddar cheese, shredded
1 tsp. salt
1 tsp. paprika
1/2 c. butter
1/2 c. walnuts, chopped

Combine flour, Cheddar cheese, salt and paprika. Cut in butter until crumbly. Add walnuts and mix well. Reserve 1 cup of this mix for topping. Press remainder into 10 inch pie plate (Pyrex, well greased).

FILLING:

3 eggs, beat until fluffy
1 c. sour cream
1/2 c. mayonnaise
1/2 c. Swiss cheese, shredded
2 tbsp. pimento, chopped
1 tsp. onion, grated
1 (14 oz.) salmon sockeye, drained, bones removed

Blend sour cream, Swiss cheese, mayonnaise, pimento and onion together with eggs. Arrange salmon loosely on crust. Spoon filling on top. Sprinkle with remaining crumb mixture. Garnish with chopped pimento. Bake 40 minutes at 375 degrees. Serve cold or hot. Can be made ahead and reheated. Can be frozen.