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)