1 1/2 cup flour

1/2 cup Parmesan cheese, grated

3/4 cup shortening

3 tablespoon water (more as needed)

15 1/2 oz salmon (1 large can)

1 large onion, diced

1 garlic clove, minced

2 tablespoon butter

2 cup sour cream

4 eggs

1 1/2 cup cheese, shredded (I use whatever kind I happen to have on hand!!)

1 teaspoon dill weed

1/4 teaspoon salt

Preheat oven to 375 degrees F. Make Parmesan crust: Combine flour and Parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with about 2 T water. Form into a dough, adding more water as needed.

Press into an 8-inch spring form pan. Bake at 375 degrees F. for 10 minutes.

Make Filling: Saute onion and garlic in butter until onion is soft. Beat sour cream and eggs until blended. Drain salmon and break into bite-size pieces. Stir Into sour cream mixture along with vegetables, about 1 cup cheese, crumbled dill weed and salt. Pour into baked crust; top with remaining cheese. Bake at 375 degree F. oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve.