Salmon-wild Rice Pasty Filling Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: 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 tbsp: Butter,
1 tbsp: Olive oil,
1 large: Clove garlic, minced
3/4 cup: Apricot or favorite chutney,
Cut salmon into chunks.,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp