Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked salmon -- coarsely flaked
                        pastry for a 2-crust -- 9" pie
   1      tablespoon    butter melted
   2      cups          rice -- * see note
   1      tablespoon    lemon juice -- flavored with
     1/8  teaspoon      nutmeg
   4                    hard-boiled eggs -- sliced
     1/4  cup           butter -- melted
   2      tablespoons   chives -- chopped
                        salt -- to taste
                        fresh-cracked pepper -- to taste
                        onion salt -- to taste
                        -----egg glaze-----
   1                    egg yolk -- beaten with
   1      tablespoon    milk

Preparation:

* cooked in chicken stock. Line a 9" pie pan with pastry dough and brush it with 1 tablespoon melted butter. Bake at 425 just until dough begins to color (5-8 minutes). Pat half the rice on bottom and sides of crust. Add salmon in an even layer and sprinkle it with the nutmeg-flavored lemon juice. Add egg slices and season to taste with salt and pepper. Top this with remaining rice and pour over all the 1/4 cup butter-chive mixture. Adjust top crust; flute edges, vent crust and paint it with Egg Glaze. Bake at 400 about 35 minutes. If crust browns too quickly, cover top loosely with foil. Add a light sprinkling of onion salt just before serving and garnish with sprigs of parsley lightly dipped in paprika. Cut in wedge size servings and serve with a fresh spinach salad and croissants. Adapted from a recipe in "National Fisherman" magazine, July, 1985