Gramma Bahrts Salmon Piroghi Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cooked Salmon, coarsely
Flaked,
Pastry For A 2-Crust, 9"
Pie,
1 tbsp: Butter Melted,
2 cup: Rice, * see note
1 tbsp: Lemon Juice, flavored
With,
1 dash: Nutmeg,
4: Hard-Boiled Eggs, sliced
1/4 cup: Butter, melted
2 tbsp: Chives, chopped
Salt, to taste
Fresh-Cracked Pepper, to
Taste,
Onion Salt, to taste ----Egg Glaze-----
1: Egg Yolk, beaten with
1 tbsp: Milk,
Directions:
* 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 :
Source from luhu.jp
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 :
Source from luhu.jp