INGREDIENTS:

• 1 cup whole wheat flour
• ⅔ cup shredded sharp cheddar cheese
• ¼ cup chopped almonds
• ½ teaspoon salt
• ¼ teaspoon paprika
• 6 tablespoons corn or other cooking oil
• 1 (15.5 ounce) can salmon, boneless and skinless
• 3 large eggs, beaten
• 1 cup low-fat dairy sour cream
• ¼ cup mayonnaise
• ½ cup shredded sharp cheddar cheese
• 1 tablespoon grated onion
• ¼ teaspoon dried dill weed
• 3 drops bottled hot pepper sauce

INSTRUCTIONS:

1. Preheat oven to 400 degrees.
2. For crust, combine whole wheat flour, ⅔ cup cheddar cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside ½ cup of the crust mixture. Press remaining crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake crust in 400 degree oven for 10 minutes. Remove crust from oven and let cool. Reduce oven temperature to 325 degrees.
3. For filling, drain salmon and reserve salmon liquid. Add water to reserved salmon liquid (if necessary) to make ½ cup liquid. Flake salmon and set aside. In a bowl, blend together eggs, sour cream, mayonnaise, and reserved salmon liquid. Stir in flaked salmon, ½ cup cheddar cheese, onion, dill weed, and hot pepper sauce. Spoon filling into crust. Sprinkle with reserved crust mixture.
4. Bake in 325 degree oven 45 minutes or until firm in the center.