• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Gramma Bahrt's Salmon Piroghi

  • Recipe Submitted by on

Category: Rice

 Ingredients List

  • 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

Serves 6

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