Salmon-wild rice pasty filling
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Salmon, poached or barbecued |
| 2 | To 2 1/2 cups cooked wild rice (cooked in chicken or other | |
| Flavorful stock) | ||
| 3 | Green onions, chopped | |
| 1 | Red Bell pepper, finely chopped | |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Olive oil |
| 1 | large | Clove garlic, minced |
| ¾ | cup | Apricot or favorite chutney |
| Cut salmon into chunks. | ||
Directions
Put rice in a mixing bowl. Saute onions and pepper in butter and olive oil until soft. Stir in garlic and saute for 1 minute longer.
Combine with rice and mix well. To assemble pasty, place a layer of rice on the pastry square, top with chunks of salmon and 1 or 2 teaspoons of chutney. Fold over and, bake as directed in yeast dough recipe.
From the San Francisco Chronicle, 8/10/88.
Posted by Stephen Ceideberg; November 11 1992.
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