Grandma Bahrt's Salmon Piroghi
Grrrrrgh!
Course : Salmon
From: HungryMonster.com
Serves: 6
 

Ingredients:

2 cups cooked salmon -- coarsely flaked
2 crusts pastry for a 2-crust -- 9 inch pie
1 tablespoon butter melted
2 cups rice -- * see note
1 tablespoon lemon juice -- flavored with
1/8 teaspoon nutmeg
4 large hard-boiled eggs -- sliced
1/4 cup butter -- melted
2 tablespoons chives -- chopped
1 teaspoon salt -- to taste
1 teaspoon fresh-cracked pepper -- to taste
1 teaspoon Onion salt -- to taste
-----egg glaze-----
1 large egg yolk -- beaten with
1 tablespoon milk
 

Preparation:

* 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. Adapted from a recipe in "National Fisherman" magazine, July, 1985