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 d 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 * 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 :