Recipe for Smoked Salmon Quiches


1/3 cup chopped fresh mushrooms
1 tablespoon chopped green onion
1 teaspoon lemon juice
1 teaspoon butter
3 egg yolks, beaten
1/2 cup milk
1 pkg (3oz) thin slice lox style
1 salmon, cut up
1 cup flour
1/2 teaspoon dillweed
1/4 teaspoon salt
1/3 cup shortening
1/4 cup shredded swiss cheese
1 tablespoon to 3 water


Fry mushrooms, onion, and lemon juice in a skillet 2-3 minutes until vegetables are tender; drain.

Combine egg yolks, milk, mushroom mixture and salmon. Cover and chill 30 minutes.

Make pastry. Combine flour, dill, and salt. Cut in shortening until mixture resembles small peas. Stir in Swiss cheese. Sprinkle 1 tablespoon water over part; mix gently with fork. Push to side of bowl, repeat until all is moistened.

Preheat oven to 375F.

Roll out to a 16" circle; cut out using 3" biscuit cutter, making 18 rounds. Press into greased mini muffin cups, pleating sough to fit in. fill with a scant tablespoon filling.

Bake 35 minutes. Cool in pans 5 minutes before removing and serving warm. If desired, garnish with fresh dill sprigs.

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