Instructions: 1. Preheat oven to 190 C .

2. Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 30 ml water. Form into a dough, adding more water as needed. Press into a 20-cm springform pan. Bake at 190 C for 10 minutes.

3. Make filling: Saute onion and garlic in butter until onion is soft.

4. Beat sour cream and eggs until blended.

5. Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, 150 g gruyere, crumbled dill weed, and salt.

6. Pour into baked crust; top with remaining gruyere. Bake at 190 C oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.

Authors Notes: This is a country cousin to the quiche - even real men will eat it. My mother says this is called ``country salmon pie because it uses canned salmon, which is the only kind you can catch out in the country.

Difficulty : Easy. Precision : Measure the ingredients.

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