Salmon - Wild Rice Pie

 

                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

1. Preheat oven to 400F (200C).
2. Roll out half of the pastry on lightly floured surface and fit into a 9- or 10-inch quiche pan or pie pan.
3. 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.
4. Remove the pan from the heat and cool.
5. Stir the salt, dill, wild rice, and 1 lightly beaten egg into the cooked vegetables ; turn the mixture into the pastry-lined pan.
6. 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.
7. Spread the sour cream evenly over the top.
8. Roll out the remaining pastry and fit it over the filling ; fold the edges over and crimp to seal well.
9. 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.
10. Serve warm or at room temperature with a dollop of sour cream, if desired.

BON APPÉTIT