Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

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