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6 oz. smoked sockeye salmon, skinned and flaked
1 cup cooked wild rice
6 oz. grated gruyere swiss
6 oz. grated emmenthaler swiss
2 cups cream (whipping or heavy cream)
1 1/4 tsp. dry mustard
1/2 tsp. black pepper
1/2 tsp. dill (heaping)
3 eggs
Non-stick cooking spray
Layer salmon (sockeye if possible) in bottom of pie plate, add wild rice (previously cooked and chilled) and cheeses (three distinct layers). In a separate pan, heat cream, mustard, pepper and dill until scalded. Rapidly beat in eggs and pour into pan. Bake at 350 degrees F for 23 - 25 minutes (depending upon oven it may require longer baking) until center is no longer fluid. Remove from oven and let set (my preference is over night then warm in the morning). Will serve 6 - 8.
Serving with Claussen Dill pickles is a must for me (or an entirely ethnic garlic dill which is very crispy).
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