Gramma bahrt's salmon piroghi

6 servings

Ingredients

Quantity Ingredient
2 cups Cooked salmon; coarsely flak
Pastry for a 2-crust, 9\" pie
1 tablespoon Butter melted
2 cups Rice; * see note
1 tablespoon Lemon juice; flavored with
1 dash Nutmeg
4 Hard-boiled eggs; sliced
¼ cup Butter; melted
2 tablespoons Chives; chopped
Salt; to taste
Fresh-cracked pepper; to tas
Onion salt; to taste ---egg glaze-----
1 Egg yolk; beaten with
1 tablespoon Milk

Directions

* cooked in chicken stock.

Line a 9" pie pan with pastry dough and brush it with 1 tablespoon melted butter. Bake at 425 just until dough begins to color (5-8 minutes). Pat half the rice on bottom and sides of crust. Add salmon in an even layer and sprinkle it with the nutmeg-flavored lemon juice. Add egg slices and season to taste with salt and pepper. Top this with remaining rice and pour over all the ¼ cup butter-chive mixture.

Adjust top crust; flute edges, vent crust and paint it with Egg Glaze. Bake at 400 about 35 minutes. If crust browns too quickly, cover top loosely with foil. Add a light sprinkling of onion salt just before serving and garnish with sprigs of parsley lightly dipped in paprika.

Cut in wedge size servings and serve with a fresh spinach salad and croissants.

Serves 6

(Adapted from a recipe in "National Fisherman" magazine, July, 1985)

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