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salmon-wild rice pasty filling

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, D
MineralsFluorine, Manganese, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pounds Salmon, poached or barbecued

  2. 2 To 2 1/2 cups cooked wild rice

  3. Flavorful stock)

  4. 3 Green onions, chopped

  5. 1 Red Bell pepper, finely chopped

  6. 2 tablespoons Butter

  7. 1 tablespoon Olive oil

  8. 1 large Clove garlic, minced

  9. cup Apricot or favorite chutney

  10. Cut salmon into chunks.

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. Posted by Stephen Ceideberg; November 11 1992.

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