Gramma Bahrt's Salmon Piroghi
Yield
6 servingsPrep
35 minCook
35 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ¼ | 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 |
* |
| Egg glaze | |||
| 1 | each |
egg yolks
beaten with |
*
|
| 1 | tablespoon |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
salmon
cooked, coarsely flaked |
*
|
| 1 | x |
pastry
for a 2 crust 9 inch pie |
* |
| 15 | ml |
butter
melted |
|
| 473 | ml |
rice
cooked in chicken stock |
|
| 15 | ml |
lemon juice
flavored with |
|
| 1 | d |
nutmeg
|
*
|
| 4 | large |
eggs
hard-boiled, sliced |
|
| 59 | ml |
butter
melted |
|
| 3E+1 | ml |
chives
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
cracked, fresh, to taste |
*
|
| 1 | x |
onion salt
to taste |
* |
| Egg glaze | |||
| 1 | each |
egg yolks
beaten with |
*
|
| 15 | ml |
milk
|
|
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.
