Title: Gramma Bahrt's Salmon Piroghi
Categories: Fish Rice Salmon
Yield: 6 Servings

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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