Ingredient :

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Crust:
2 TB cold butter
1/2 cup almonds (walnuts work well too; use slightly less butter)
1/2 tsp salt
1/2 tsp paprika

Filling:
1 1/4 lbs cooked salmon (it should be undercooked so it doesn't overcook later)
3 eggs
1 cup sour cream
1 cup shredded cheese of your choice
1/4 cup mayonnaise
1/2 tsp cayenne pepper
1/2 tsp dill weed

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Method :

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Put the crust ingredients into a food processor and chop until almonds are in small pieces and ingredients are blended. Put into a pie pan and press it in with your fingers to form an even crust.
Flake the salmon, removing any bones.
Mix the salmon with the eggs, sour cream, cheese, mayonnaise, and spices. Mix well (actually, it tastes better if everything but the salmon is mixed very well and the salmon is left slightly chunky).
Pour into the pie pan.
Bake at 400 degrees for 45 minutes, or until a knife put in the center comes out moist but not wet (the filling will rise as it cooks).
Let it settle before cutting and serving, about 15-30 minutes.
Makes 8 slices

Variations:
Add 1 TB grated onion to the filling.
Use a 1 lb can of canned salmon instead of 1 1/4 lbs of fresh salmon and add the liquid from the can in the filling mix.

Nutrition Counts:

Entire Pie: One Slice:
Total Carbohydrates: 36.8 4.6
Fiber: 12.8 1.6
Net Carbohydrates: 24 3
Calories: 3293 411.6
Protein: 208.5 26.1
Fat: 259.7 32.5