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CRUST: Stir together the flour, salt and paprika, then cut in the butter, using a pastry blender if you have one. Stir in the cheese (1 cup) and chopped walnuts. Reserve 1 cup of the crumb mixture, and press the remaining mixture into the bottom and up the sides of a 25cm (10-inch) pie pan. Set crust aside. FILLING: Pre-heat oven to 200°C (400°F). Drain salmon, reserving liquid. Remove skin and bones, and break salmon into small chunks. Set aside. Beat eggs in a bowl, using a rotary beater. Add sour cream, mayo, onion, dill, tabasco and reserved salmon liquid. Stir in cheese and salmon chunks. Spoon mixture into pie shell, and sprinkle over the reserved 1 cup of crumb mixture. Bake for 30 minutes or until puffy. Let stand 10-15 minutes before serving.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Ceramic pie dish — even browning, beautiful presentation
Savory pie mastery — British meat pies, hot water crust, decoration
Science-driven American baking — cookies, pies, cakes with precision