INGREDIENTS

INSTRUCTIONS

Pastry: Toss flour with spoon and lightly measure leveling off each
cup. Combine flour and salt in large bowl. With pastry blender cut in
shortening to size of small peas. Add cold water, tossing with a fork
until pastry clings together. Press firmly into a ball and divide in
half. Filling: In 2 qt. saucepan, melt margarine and saute onion  until
clear. Add rice, stirring to coat. Add 11/2 cup water, cover  and steam
over low heat until tender, about 20 minutes. Stir in  parsley, cool,
cover and chill. Remove backbone and skin from canned  salmon and break
into large flakes.  Sauce: Make a roux with margarine and flour. Stir
in liquid and cook  over medium heat stirring constantly until
thickened. Stir in dill  weed, season salt and shrimp. Cool.  To
assemble: Draw a fish shape on light cardboard to fit diagonally  on a
large baking sheet. Roll out pastry and cut out fish shape.  Place on
sheet. Spread rice mixture over pastry within 1" of edge.  Arrange fish
over rice. Spoon sauce over salmon. Roll out remaining  pastry to cover
and gently place over fish. Moisten edge with ice  water and press top
crust to seal. Cut excess pastry from around  edge. Create fish scales
by pressing with fork. Using a knife, cut in  slit for mouth and x for
eye. With scissors, make rows of snips 1"  apart along back toward
tail. Brush with beaten egg. Bake at 425 for  15 minutes, then at 375
for 40-45 minutes until golden brown. Slide  off end of tray onto
serving platter. (May need to cool slightly to  firm crust before
moving.) Garnish with lemon slice twists and  parsley and place green
olive slice for eye. Serves 10-12.  Carol, Anchorage, Alaska  Source:
Alaska Seafood Cookbook Reprinted by permission from the  Alaska
Seafood Marketing Institute Meal-Master compatible recipe  format
courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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