Ingredients

• 3 large eggs
• 1/4 cup milk
• 2 tablespoons butter, melted
• 3 tablespoons parsley, chopped
• 2 tablespoons green onions, minced
• 1 tablespoon lemon juice (plus 1 teaspoon)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dry mustard
• 2 cups cheddar cheese, shredded
• 1/2 lb salmon, fresh cooked, flaked (6 1/2 ounces canned salmon, drained, flaked fine too)
• 1 pie shell, baked, cooled (9 inch)
• 3/4 cup sour cream
• 1/4 cup cucumber, finely chopped
• 1 teaspoon dill weed
• 1/8 teaspoon white pepper, ground

Instructions

1. Beat eggs in large bowl; add milk, butter, 2 tablespoons of the parsley, onion, 1 tablespoon of the lemon juice, Worcestershire sauce and mustard; mix well.

2. Fold in cheese and salmon; pour into cooled pie shell.

3. Bake at 425 degrees F for 20 to 25 minutes or until just set and crust is golden brown. Let stand 10 minutes before serving.

4. Combine sour cream, cucumber, remaining 1 tablespoon parsley, dill, remaining 1 teaspoon lemon juice and pepper; mix well. Dollop each serving with sour cream mixture.