Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Cooked Salmon -- coarsely
Flaked
Pastry For A 2-Crust, 9"
Pie
1 tb Butter Melted
2 c Rice -- * see note
1 tb Lemon Juice -- flavored
With
1 d Nutmeg
4 Hard-Boiled Eggs -- sliced
1/4 c Butter -- melted
2 tb Chives -- chopped
Salt -- to taste
Fresh-Cracked Pepper -- to
Taste
Onion Salt -- to taste
-----Egg Glaze-----
1 Egg Yolk -- beaten with
1 tb Milk
* 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)
