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. corn or other cooking oil
1 (15 1/2 oz.) can salmon or fresh baked salmon
3 beaten eggs
1 c. dairy sour cream
1/4 c. mayonnaise or salad dressing
1/2 c. shredded sharp cheddar cheese
1 tbsp. grated onion
1/4 tsp. dried dillweed
3 drops bottled hot pepper sauce

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

FILLING: While crust is baking, drain salmon, reserving liquid to make 1/2 cup, if necessary, add water. Flake salmon, removing bones and skin. In bowl, blend eggs, sour cream, mayonnaise or salad dressing and salmon liquid. Stir in salmon, 1/2 cup cheese, onion, dillweed and hot sauce. Spoon filling into crust. Sprinkle with reserved crust mixture. Bake at 325 degrees for 45 minutes or until firm. 6 servings.

Great for Brunch. For low cholesterol, substitute IMO for sour cream and egg whites or Egg Beaters for eggs.