Ingredients
- 9 pie
- 2 crust
- 1 d nutmeg
- 1 egg yolk with (beaten)
- 2 c salmon coarsely (cooked)
- 2 c rice see note
- 1/4 c butter melted
- 1 tb lemon juice flavored
- 1 tb milk
- 1 tb butter melted
- 4 slices eggs (hard boiled sliced)
- some onion salt
* 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 :
