Title: Salmon-Wild Rice Pasty Filling
Categories: Seafood Ceideburg
Yield: 1 Servings

1	lb	Salmon, poached or barbecued
2		To 2 1/2 cups cooked wild rice (cooked in chicken or other
		Flavorful stock)
3		Green onions, chopped
1		Red Bell pepper, finely chopped
2	tb	Butter
1	tb	Olive oil
1	lg	Clove garlic, minced
3/4	c	Apricot or favorite chutney
		Cut salmon into chunks.

Put rice in a mixing bowl. Saute onions and pepper in butter and olive oil until soft. Stir in garlic and saute for 1 minute longer.

Combine with rice and mix well.

To assemble pasty, place a layer of rice on the pastry square, top with chunks of salmon and 1 or 2 teaspoons of chutney. Fold over and, bake as directed in yeast dough recipe.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

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