Salmon and wild rice pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Wild rice |
| 2 | tablespoons | Butter |
| 4 | Green onions, sliced | |
| 2½ | cup | Sliced mushrooms |
| 2 | Stalks celery, diced | |
| 2 | tablespoons | Chopped fresh dill, or 2 tsp dillweed |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | cans | Sockeye salmon |
| 3 | Eggs | |
| 1¼ | cup | Light sour cream |
| Pastry for deep 10 inch double crust pie | ||
| 1 | teaspoon | Milk |
Directions
Cook rice, drain and rinse. Set aside. Saute the onions, mushrooms and celery until translucent and all moisture from the mushrooms has cooked off. Add to rice, along with the parsley, salt, pepper, and dill. Drain salmon, and stir into rice mixture. Beat the eggs, add the sour cream and then mix into rice/salmon mixture. Spread into the pie shell and cover with pastry top. (Pastry at this point can be brushed lightly with milk, or beaten egg) Bake in a 400 F oven for about 35-40 minutes until pastry has turned a nice golden brown color. Allow to stand for about ½ hour before serving to allow the salmon mixture to 'firm' up a bit. Makes 4, 6 or 8 servings, depending on the size you want to cut the pie.
Origin: Adapted from Canadian Living, May 1995. Shared by: Sharon Stevens, April/95.