Review of last recipe (photo above) - Good enough but not good enough to save to make again.

TODAY'S RECIPE - SALMON PHYLLO PUFFS
From Family Circle, May 31 1983 ...


Makes 8 dozen

1/2 cup uncooked long grain rice
1/2 lb mushrooms, thinly sliced
1/2 cup chopped green onions
3 tbsp butter
3 tbsp lemon juice
1 can (15 1/2 oz) pink salmon, drained and flaked (can't bring myself to use canned salmon; will  be getting fresh fish!)
3 hard cooked eggs, chopped
1 tsp dill
1 pkg (1 lb) phyllo or strudel pastry
1 cup butter, melted

Cook rice following package directions.

Saute mushrooms and green onions in butter in a large skillet until just lightly browned.  Add lemon juice and stir.

Mix rice, salmon, eggs, dill and mushroom mixture in medium sized bowl.

Place phyllo dough on clean work surface.  Cut pastry into 4 equal strips at a time and cover other 2 stacks with plastic wrap.

Brush 2 top strips with melted butter.  Place a rounded teaspoon of filling at one end of both strips.  Working with the top leaf, fold one corner to the opposite side, forming a triangle.  Continue folding as you would a flag, keeping the triangle shape, to the other end of the strip.  Repeat with the rest of the pastry and butter.

Arrange triangles on ungreased jellyroll pan and bake in preheated 425 degree oven until golden brown and serve hot.