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| Gramma Bahrt's Salmon Piroghi Recipe |
Category: Rice
Rating:
N/A
Servings: 6
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Ingredients
2 cup cooked salmon -- coarsely
1 flaked
1 pastry for a 2-crust, 9
1 pie
1 tablespoon butter melted
2 cup rice -- * see note
1 tablespoon lemon juice -- flavored
1 with
1 dash nutmeg
4 hard-boiled eggs -- sliced
1/4 cup butter -- melted
2 tablespoon chives -- chopped
1 salt -- to taste
1 fresh-cracked pepper -- to
1 taste
Onion Salt -- to taste ----Egg Glaz
1 egg yolk -- beaten with
1 tablespoon milk
Cooking 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 1/4 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)
Recipe By :
rice,fishandse
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