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 d 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) Recipe By :