Gramma Bahrt's Salmon Piroghi

Directions

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 ¼ cup butter-chive mixture.

Adjust top crust; flute edges, vent crust and paint it with Egg Glaze.

Bake at 400℉ (200℃) 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.