| 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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