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What You Need:
(To Serve: 8)
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1 cup finely chopped onion
½ cup shredded carrot
½ cup finely chopped celery
1¼ 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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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4. Garnish with additional pastry if desired. Brush pastry with remaining egg mixture. Bake in preheated 400° oven 1 hour, or until golden brown.
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5. Meanwhile, combine remaining soup and dill, sour cream and water in a saucepan; heat (do not boil) and serve with salmon loaf.
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