Salmon pies are a Finnish favorite. For appetizers, just fill little rounds of pastry with the mixture.
Makes 6 to 8 servings (One 9- or 10-inch quiche pan or pie pan)
- 1 recipe Lemon Pastry, click here for recipe
- 2 tablespoons butter
- 3 green onions, cleaned and chopped
- ½ pound fresh mushrooms, cleaned and chopped
- 1 teaspoon salt
- 1 teaspoon dill weed or dried thyme leaves
- 2 cups cooked wild rice
- 3 large eggs
- 4 cups cooked, boned, and flaked salmon
- 1 cup sour cream
Glaze
- 1 large egg
- 1 tablespoon milk or water
- Preheat oven to 400F (200C).
- Roll out half of the pastry on lightly floured surface and fit into a 9- or 10-inch quiche pan or pie pan.
- In heavy, nonstick skillet, melt the butter over medium heat ; add the green onions and mushrooms and cook, stirring occasionally, for about 5 minutes, or until the green onions are tender and the mushrooms are soft.
- Remove the pan from the heat and cool.
- Stir the salt, dill, wild rice, and 1 lightly beaten egg into the cooked vegetables ; turn the mixture into the pastry-lined pan.
- In a medium-sized bowl, lightly beat the 2 remaining eggs and mix them gently with the salmon ; spread the mixture over the wild rice mixture in the pan.
- Spread the sour cream evenly over the top.
- Roll out the remaining pastry and fit it over the filling ; fold the edges over and crimp to seal well.
- For the glaze, mix the ingredients and brush over the top of the pie ; pearce the top all over with a fork and bake the pie for 35 to 40 minutes or until golden.
- Serve warm or at room temperature with a dollop of sour cream, if desired.
BON APPÉTIT
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