Salmon and Rice Pie Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Salmon and Rice Pie.....you'll find more recipes like this in our Recipe pages

Salmon and Rice Pie
With chinks of pink salmon, saffron-tinged rice and bright green asparagus, this pleasing pie is a dish fit for company.
Serves 6 - 8
1 cup	dry white wine
1 3/4 cups	chicken or fish stock
1 1/2 lb	boneless salmon
1/2 cup	parboiled rice
pinch	saffron (optional)
8 oz	asparagus, trimmed (fresh or frozen)
-	pastry for deep 9 inch double crust pie
1	egg yolk

	*Sauce*
2 tbsp	butter
1 cup	sliced mushrooms
1/2 cup	minced onion
2 tbsp	all-purpose flour
pinch	salt and pepper
2 tbsp	chopped fresh dill or dried dillweed

-	In large deep skillet, bring wine and 1/2 cup of the stock to boil
-	Add salmon; cover and poach over medium heat for about 10 minutes or until firm to the touch but still translucent in center
-	With slotted lifter, transfer salmon to plate; let cool

-	Scrape of skin and gray fat layer; break salmon into large chunks and set aside
-	strain poaching liquid into liquid measure; add enough stock to make 1 1/2 cups. Set aside

-	Meanwhile, in saucepan, bring remaining 1 1/4 cups stock to boil; stir in rice, and saffron (if using)
-	Return to boil; cover reduce heat to low and cook for 20 minutes or until liquid is absorbed
-	Fluff with fork, let cool

-	In separate saucepan, cook asparagus in boiling water for 1 minute or until bright green; cool under cold water
-	Drain and pat dry, cut into 1 inch lengths

	Sauce
-	In heavy saucepan, melt butter over medium heat; cook mushrooms and onion, stirring often, for 5 minutes or until softened and liquid is evaporated
-	Sprinkle with flour; cook, stirring, for 1 minute without browning
-	Whisk in reserved poaching liquid; bring to boil
-	Reduce heat and simmer; stirring, for 3 minutes or until thickened
-	Season with salt and pepper, let cool, stir in dill

-	On lightly floured surface, roll out half of the pastry and fit into 9-inch pie plate
-	Spoon rice over bottom
-	Top with salmon and asparagus, drizzle with sauce

-	Roll out remaining pastry to fit top
-	Beat egg yolk with 1 tsp of water, brush some over pastry rim
-	Arrange pastry over top, trim and crimp edge
-	Brush with egg wash, cut attractive steam vents in top

-	Bake in bottom third of 425 F oven for for 15 minutes
-	Reduce heat to 375 F, bake for about 30 minutes or until golden brown and filling is steaming
-	Let stand on rack for 10 minutes before cutting.

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