Scandinavian Salmon Cheddar Pie

• 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

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.

eggs, milk, butter, parsley, green onions, lemon juice, worcestershire sauce, dry mustard, cheddar cheese, salmon, pie shell, sour cream, cucumber, dill weed, white pepper

Taken from www.food.com/recipe/scandinavian-salmon-cheddar-pie-374169 (may not work)