6 oz. wild sockeye Co-op Gold smoked salmon shredded
4 oz. cream cheese
2 cloves garlic crushed
3 tbsp. grated white onion
1 cup shredded Swiss cheese
3 large size Co-op Gold d’or eggs
1½ cups half and half cream
3 tbsp. fresh dill finely chopped
Zest of ½ lemon
Preheat oven 350°F.
Press the thawed piecrust into a 9-inch pie dish. Place the shredded smoked salmon evenly in the bottom of the piecrust; dot evenly with the cream cheese and shredded Swiss cheese. Whisk together the eggs, half and half cream, fresh dill and lemon zest then pour over the cheese and salmon layer.
Bake for 35 minutes or until set. Let cool for 15 minutes and serve.