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  Added: Sep 14, 2007  •  Visited (365)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Salmon Loaf In Pastry
What You Need:
  • 1 cup finely chopped onion
  • ½ cup shredded carrot
  • ½ cup finely chopped celery
  • teaspoons dried dill weed, crushed
  • 2 tablespoons butter or margarine
  • 2 cans (10¾ ounces each) condensed cream of mushroom soup
  • 1½ cups cooked rice
  • 2 cans (16 ounces each) salmon, drained and flaked
  • 3 hard-cooked eggs, finely chopped
  • 2 tablespoons Chablis or other dry white wine
  • Pastry for 2-crust pie
  • 1 egg yolk
  • 1 tablespoon milk
  • ½ cup sour cream
  • ¼ cup water

  • How To Cook:
    1. To make the filling, cook onion, carrot and celery with 1 teaspoon dill in butter in a saucepan until tender. Stir in ½ cup soup, rice, salmon, hard-cooked eggs and wine.

    2. Meanwhile, roll half the pastry into a 14 by 7-inch rectangle; arrange the pastry on a buttered cookie sheet. Spoon the filling on the pastry to within 1 inch of edges.

    3. Combine egg yolk and milk; brush on edges of pastry. Roll remaining pastry into a 16 by 9-inch rectangle; arrange over filling, sealing edges.

    4. Garnish with additional pastry if desired. Brush pastry with remaining egg mixture. Bake in preheated 400°F oven 1 hour, or until golden brown.

    5. Meanwhile, combine remaining soup and dill, sour cream and water in a saucepan; heat (do not boil) and serve with salmon loaf.

    To Serve: 8
    This recipe is also available in:
    Cuisine » Europe » France
    Main Ingredient » Fish » Salmon
    Main Ingredient » Grains & Cereals » Rice
    Dish » Pie & Tart

     





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