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Duckie ®
 
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Grandma Bahrt's Salmon Piroghi

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Serving Size : 6 servings.
Category : Salmon


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked salmon -- coarsely flaked
pastry for a 2-crust -- 9" pie
1 tablespoon butter melted
2 cups rice -- * see note
1 tablespoon lemon juice -- flavored with
1/8 teaspoon nutmeg
4 hard-boiled eggs -- sliced
1/4 cup butter -- melted
2 tablespoons chives -- chopped
salt -- to taste
fresh-cracked pepper -- to taste
onion salt -- to taste
-----egg glaze-----
1 egg yolk -- beaten with
1 tablespoon milk



Ready, set, cook!



* 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. Adapted from a recipe
in "National Fisherman" magazine, July, 1985