Instructions: Pastry: Toss flour with spoon and lightly measure leveling off each cup. Combine flour and salt in large bowl. With pastry blender cut in shortening to size of small peas. Add cold water, tossing with a fork until pastry clings together. Press firmly into a ball and divide in half.

Filling: In 2 quart saucepan, melt margarine and saute onion until clear. Add rice, stirring to coat. Add 1 1/2 cup water, cover and steam over low heat until tender, about 20 minutes. Stir in parsley, cool, cover and chill. Remove backbone and skin from canned salmon and break into large flakes.

Sauce: Make a roux with margarine and flour. Stir in liquid and cook over medium heat stirring constantly until thickened. Stir in dill weed, season salt and shrimp. Cool.

To assemble: Draw a fish shape on light cardboard to fit diagonally on a large baking sheet. Roll out pastry and cut out fish shape. Place on sheet. Spread rice mixture over pastry within 1 inch of edge. Arrange fish over rice. Spoon sauce over salmon. Roll out remaining pastry to cover and gently place over fish. Moisten edge with ice water and press top crust to seal. Cut excess pastry from around edge.

Create fish scales by pressing with fork. Using a knife, cut in slit for mouth and x for eye. With scissors, make rows of snips 1 inch apart along back toward tail. Brush with beaten egg.

Bake at 425 degrees for 15 minutes, then at 375 degrees for 40 to 45 minutes until golden brown. Slide off end of tray onto serving platter. (May need to cool slightly to firm crust before moving.) Garnish with lemon slice twists and parsley and place green olive slice for eye.

This recipe yields 10 to 12 servings.

NOTES :

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