Scandinavian Salmon Cheddar Pie

Number of Servings: 6

3 large eggs
1/4 cup milk
2 tablespoons butter, melted
3 tablespoons chopped parsley
2 tablespoons minced green onion
1 tablespoon plus 1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
2 cups (8 ounces) shredded Wisconsin Cheddar cheese
1/2 pound fresh cooked, flaked salmon or
    1 can (6 1/2 ounces) salmon, drained, flaked
1 pie shell, baked, cooled (9 inch)
3/4 cup dairy sour cream
1/4 cup finely chopped cucumber
1 teaspoon dill weed
1/8 teaspoon ground white pepper

Beat eggs in large bowl; add milk, butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice, Worcestershire sauce and mustard; mix well. Fold in cheese and salmon; pour into cooled pie shell. Bake at 425 degrees F for 20 to 25 minutes or until just set and crust is golden brown. Let stand 10 minutes before serving.

Combine sour cream, cucumber, remaining 1 tablespoon parsley, dill, remaining 1 teaspoon lemon juice and pepper; mix well. Dollop each serving with sour cream mixture.

Recipe and photograph provided courtesy of 2008 Wisconsin Milk Marketing Board, Inc.