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Salmon Piroghi

A home-style Salmon Piroghi made with Butter Melted, Rice, Lemon Juice Flavored, and Milk. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 cup
• 1 tbsp
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   Line a 9 ″ pie pan with pastry dough and brush it with 1 tablespoon melted butter.

2. 2

   Bake at 425 just until dough begins to color (5-8 minutes).

3. 3

   Pat half the rice on bottom and sides of crust.

4. 4

   Add salmon in an even layer and sprinkle it with the nutmeg-flavored lemon juice.

5. 5

   Add egg slices and season to taste with salt and pepper.

6. 6

   Top this with remaining rice and pour over all the 1/4 cup butter-chive mixture.

7. 7

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

8. 8

   Bake at 400 about 35 minutes.

9. 9

   If crust browns too quickly, cover top loosely with foil.

10. 10

    Add a light sprinkling of onion salt just before serving and garnish with sprigs of parsley lightly dipped in paprika.

11. 11

    Cut in wedge size servings and serve with a fresh spinach salad and croissants.