For crust, combine the whole wheat flour, the 2/3 cup cheese, the almonds, salt and paprika in a bowl. Stir in oil. Set aside 1/2 cup crust mixture. Press mixture into bottom and up sides of a 9 inch pie pan. Bake crust in 400 degree oven for 10 minutes. Remove from oven. Reduce oven temperature to 325. Meanwhile for filling, drain salmon, reserving liquid. Add water to reserved liquid, if necessary to make 1/2 cup liquid. Flake salmon, removing skin and bones, set aside. In a bowl blend together eggs, sour cream, mayonnaise, or salad dressing, and salmon liquid. Stir in salmon and other ingredients. Spoon into crust and sprinkle with reserved crust mixture. Bake at 325 for 45 minutes or until firm.