Ingredients Jump to Instructions ↓

  1. 1 Wheat Germ Crust (see link)

  2. 7 1/2 ounce can water-packed salmon or 8 ounces fresh salmon

  3. 2 teaspoons capers

  4. º teaspoon freshly ground black pepper

  5. 1 cup cooked white rice

  6. ? cup frozen corn

  7. Sauce:

  8. 1 cup frozen corn

  9. 1 cup de-alcoholized white wine

  10. 1 teaspoon cornstarch, mixed with

  11. 2 teaspoons de-alcoholized white wine

  12. ? cup strained yogurt (see link)

  13. 1 teaspoon fresh chopped dill

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degree F.

  2. Prepare the Wheat Germ Crust to the final rolling-out step. Lightly grease a 5 ? inch wide, 2 cups in volume, ovenproof clay bowl with margarine. Drop the pastry over the bowl, pressing it lightly to line the bottom and sides. There will be three folds. Just pinch the folded dough together until it thins and comes off easily. Carefully press the remaining dough together to obscure the pinch marks. Cut the excess dough away from the bowl rim.

  3. Use the excess dough to make the pie top. Press all the pieces on top of each other then roll out about 1/8 inch thick.

  4. In a small bowl, mix the salmon, capers, half the dill and half the pepper. In another bowl, mix the rice, corn, remaining dill and remaining pepper.

  5. Spoon half of the rice mixture into the crust-lined bowl and press down firmly. Follow with half the salmon, the remaining rice and finally the remaining salmon.

  6. Moisten the pastry on the rim of the bowl with water. Cover with the pie top, press the edges lightly together, cut off the excess and crimp the edges tight. Cut a few steam vents and bake the pie 50 minutes. Don’t be fooled- this crust doesn’t turn golden brown… but it will shrink back and be wonderfully crisp.

  7. The sauce: In a large saucepan, mix the corn and wine, bring to a boil and remove from the heat. Strain, reserving the liquid and solids separately. Put all the corn in a processor or blender and add enough liquid to puree until smooth. Strain back into the saucepan, pushing gently on the solids to extract all the juices and add the reserved liquid. Add the cornstarch mixture, return to the heat, bring to a boil and stir until thickened-about 30 seconds. Remove from the heat and let cool.

  8. Put the yogurt in a small bowl and stir gently to remove the lumps. Add the cooled sauce and stir until completely incorporated. Stir in the dill.

  9. To Serve: Invert the bowl over a serving plate. Hold the bowl firmly to the plate and give it a sharp shake. Cut the pie into 4 wedges and serve with the sauce spooned on top.


Send feedback