| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Fish and se, Rice |
6 |
Servings |
INGREDIENTS
| 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 |
ds |
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 |
INSTRUCTIONS
* 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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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