1 cup sour cream

1 teaspoon dried dill weed

1 73/4-ounce can salmon, drained and flaked

1 1/2 cup milk

3/4 cup buttermilk baking mix

3 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon lemon juice

Mix sour cream and 1/2 teaspoon dill weed; cover ad refrigerate. Heat oven to 400*. Lightly grease pie plate. Sprinkle salmon and 1/2 teaspoon dill weed in pie plate. Beat milk, baking mix, eggs, salt, pepper, and lemon juice until smooth. Pour into pie plate. Bake until golden brown and knife insert half-way between center and edge comes out clean. About 35 minutes. Let stand 5 minutes before cutting. Serve with sour cream mixture.