| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood, Ceideburg 2 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Salmon, poached or barbecued |
| 2 | To 2 1/2 cups cooked wild rice (cooked in chicken or other | |
| Flavorful stock) | ||
| 3 | Green onions, chopped | |
| 1 | Red Bell pepper, finely chopped | |
| 2 | tb | Butter |
| 1 | tb | Olive oil |
| 1 | lg | Clove garlic, minced |
| 3/4 | c | Apricot or favorite chutney |
| Cut salmon into chunks. |
INSTRUCTIONS
Put rice in a mixing bowl. Saute onions and pepper in butter and olive oil until soft. Stir in garlic and saute for 1 minute longer. Combine with rice and mix well. To assemble pasty, place a layer of rice on the pastry square, top with chunks of salmon and 1 or 2 teaspoons of chutney. Fold over and, bake as directed in yeast dough recipe. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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