My son fishes for salmon on the Kenai River in Alaska, and he smokes much of what he catches. My mother passed this recipe on to me since I’m always looking for new ways to cook with salmon. You can use regular salmon, but if you ask me, the smoked flavor can’t be beat.
—ROSE MARIE CHERVEN ANCHORAGE, AK
PREP: 30 MIN. • BAKE: 35 MIN. + STANDING • MAKES: 8 SERVINGS
1 sheet refrigerated pie pastry
1 cup (4 ounces) shredded reduced-fat Swiss cheese
1 tablespoon all-purpose flour
3 plum tomatoes, seeded and chopped
2 tablespoons finely chopped onion
2 teaspoons canola oil
3 ounces smoked salmon fillet, flaked (about 1/2 cup)
4 eggs
1 cup whole milk
1/4 teaspoon salt
1. On a lightly floured surface, unroll pastry. Transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
2. In a small bowl, combine cheese and flour. Transfer to pastry.
3. In a large skillet, saute tomatoes and onion in oil just until tender. Remove from the heat; stir in salmon. Spoon over cheese mixture.
4. In a small bowl, whisk the eggs, milk and salt. Pour into pastry. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.
PER SERVING 235 cal., 13 g fat (5 g sat. fat), 122 mg chol., 348 mg sodium, 17 g carb., trace fiber, 12 g pro. Diabetic Exchanges: 2 medium-fat meat, 1 starch.