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City of Portland
Gramma Bahrt's Salmon Piroghi

2 cups salmon cooked, coarsely flaked
1 x pastry for a 2 crust 9 inch pie
1 tablespoon butter melted
2 cups rice cooked in chicken stock
1 tablespoon lemon juice flavored with
1 d nutmeg
4 large eggs hard-boiled, sliced
1/4 cup butter melted
2 tablespoons chives chopped
1 x salt to taste
1 x black pepper cracked, fresh, to taste
1 x onion salt to taste
1 each egg yolks beaten with
1 tablespoon milk


Line a 9 inch pie pan with pastry dough and brush it with 1 tablespoon melted butter. Bake at 425 degrees F 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 400F (200C) 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.

Source: recipeland.com