6 sheets puff pastry
grated parmesan cheese
2 tablespoons butter
1 large onion, diced
1 clove garlic, finely chopped
2 cups sour cream
4 eggs
16 ounces Peninsula Alder Smoked Salmon, thinly sliced
1 cup finely chopped mushrooms, canned or fresh
1 cup shredded Swiss Cheese
1 teaspoon dill
1/4 teaspoon salt
press the pastry into a 9 inch springform pan
and make 2 inch sides up from the bottom of the pan. Sprinkle with parmesan cheese. Set Aside.
In a skillet melt the butter and sauté the onion and the garlic.
In a large bowl beat together the sour cream and eggs until blended.
Stir in the salmon, mushrooms, sautéed onion and garlic,
1 cup of the Swiss cheese, dill and salt. Pour the mixture into the pastry lined pan.
top with the remaining Swiss cheese. Turn the sides of the dough in to form an edge.
Bake in a 375 degree oven for 40-50 minutes.
serves 6-8
Terri Mesiano
Alexandria, VA