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Gramma Bahrt's Salmon Piroghi

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRAMMA BAHRT'S SALMON PIROGHI
 Categories: Fish and se, Rice
      Yield: 6 Servings
 
      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 ds 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     :
 
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