Salmon Tourte With Chilled Cucumber Sauce

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2 pie crusts (one for top and one for bottom)
3 eggs + 1 egg white
1/2 cup milk
1/4 cup chopped onion
2 Tbsp. minced fresh parsley
1 Tbsp. melted butter
3/4 tsp. dried basil
1/4 tsp. salt
1 1/2 lbs. roasted salmon, cooked through and flaked
Egg wash (1e egg lightly beaten with 2 Tbsp. water or milk)

Preheat oven to 425 degrees. Grease 8-inch pie plate.

Prepare bottom pie crust: Place single crust in pie plate and prick with fork. Bake 8 to 10 minutes until lightly browned.

Prepare top pie crust. Roll dough out 1/8- inch thick. Trim into 9- inch circle. Slice into 8 wedges and set aside.

Beat eggs in medium bowl until light and fluffy. (Really light!) Add milk, onion, parsley, butter, basil and salt and mix well. Stir in salmon. Turn mixture into pie plate.

Arrange pastry wedges over the top, crimping edges to seal. Brush with egg wash.

Bake until top is golden brown, about 25 minutes.

Serve with cucumber sauce.

Chilled Cucumber Sauce ingredients
1/2 cup sour cream
1/4 cup mayonnaise
1/4cup grated onion
1 medium cucumber, peeled, halved lengthwise, seeded, grated and well drained
1 Tbsp. minced fresh parsley
2 tsp. vinegar

Chilled Cucumber Sauce instructions
Combine all ingredients in small bowl and mix well. Cover and refrigerate until ready to use.

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