Leftover baked or poached a whole salmon go into this delicious recipe.

Serves 6

3/4 cup wild rice
2 tablespoons butter
4 scallions, sliced
2 cups mushrooms, diced
2 celery stalks, diced
2 tablespoons fresh dill, chopped
2 tablespoons fresh parsley, chopped
to taste salt and pepper
1 1/2 pounds cooked salmon, fresh or canned
4 eggs
1 cup sour cream
pie crust for a deep 10-inch double crust pie

PREPARATION
Preheat oven to 400 degrees. Rinse rice. In a saucepan, cover rice with 5 cups of water; bring to boil. Reduce heat, cover and allow to simmer for 45 to 50 minutes until rice is tender; drain any remaining liquid and transfer rice to a large bowl.
Melt butter in a large skillet over medium heat. Add the scallions, mushrooms and celery, Cook for about 10 minutes over medium heat, stirring occasionally. Let cool.
Add the rice, chopped dill, parsley, salt and pepper.
Flake salmon, discarding any skin and bones. Stir into rice mixture. In a small bowl, beat 3 eggs and sour cream. Blend into the rice mixture.
On a floured surface, roll out half of the pastry and line deep dish 10-inch pie plate. Spoon in the filling. Roll out remaining pastry. Moisten pastry rim; arrange pastry over filling.
Trim and flute edge. Decorate the top of the crust with fish-shaped pastry cut outs.
Beat remaining egg. Brush over pastry.
Cut steam vents in center of pastry. Bake for 15 minutes. Reduce heat to 375 degrees; bake for 35 minutes longer or until crust is golden brown. Let stand for 30 minutes before serving.

PRESENTATION
Cut the pie into 8 wedges of equal sizes. Arrange on warm plates. Garnish with steamed asparagus. Decorate each plate with a sprig of fresh dill. Serve hot.

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