9 inch Pie shell, unbaked
15-1/2 ounce Can red salmon
1 teaspoon Lemon juice
1/2 cup thinly sliced leek or gr. onion
1 tablespoon Butter or marjorin
1-1/2 cup shredded swiss cheese
1/2 teaspoon Dried dill weed
3/4 cup half and half
4 eggs
1/2 teaspoon Liquid smoke
1/4 teaspoon salt
1/8 teaspoon pepper
Dash of paprika
Preheat oven to 425*- Bake the pastry shell for 8-10 minutes or until set. Cool on a wire rack while preparing the filling. If making ahead, cool on the wire rack, then cover loosely. Reduce the heat for the oven to 350* about 1-1/4 hours before serving; Drain the salmon, remove any bones and dark skin. Break up the salmon and place in a bowl. Toss with the lemon juice; set aside. In a skillet, over med. Heat, saute the leek in butter until soft. Add the salmon. Stir in the cheese and dill week until blended. Transfer to the baked pie shell. In another bowl, mix the half and half, eggs, liquid smoke, salt and pepper until well blended. Pour over the salmon mixture. Sprinkle with Paprika. Bake for 45 minutes or until a knife comes out clean when inserted into the center. Cool for at least 10 minutes on a wire rack before serving. Cut into wedges.
Serves 6