Title: Salmon-Wild Rice Pasty Filling
Categories: Seafood, Ceideburg 2
Yield: 1 Servings

1 lb Salmon, poached or barbecued
2 To 2 1/2 cups cooked wild
-rice (cooked in chicken or
-other
Flavorful stock)
3 Green onions, chopped
1 Red Bell pepper, finely
-chopped
2 tb Butter
1 tb Olive oil
1 lg Clove garlic, minced
3/4 c Apricot or favorite chutney
Cut salmon into chunks.

Put rice in a mixing bowl. Saute onions and pepper in butter and
olive oil until soft. Stir in garlic and saute for 1 minute longer.

Combine with rice and mix well.

To assemble pasty, place a layer of rice on the pastry square, top
with chunks of salmon and 1 or 2 teaspoons of chutney. Fold over
and, bake as directed in yeast dough recipe.

From the San Francisco Chronicle, 8/10/88.

Posted by Stephen Ceideberg; November 11 1992.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip