-----PASTRY-----
   5       c            All-purpose flour
     1/2   ts           Salt
   1       c            Butter flavored Crisco
     3/4   c            Ice cold water
                        -----FILLING-----
   2       tb           Margarine
   1       md           Onion -- chopped
     3/4   c            Converted rice
     1/2   c            Chopped parsley
  31       oz           Canned red salmon -- drained
                        -- (reserve liquid)
                        -----SAUCE-----
   2       tb           Margarine
   2       tb           Flour
                        Evaporated milk*
                        -(mix with salmon liquid
                        -to make 1-1/2 cups total)
   8       oz           Cooked small shrimp
     1/2   ts           Dill weed
     1/4   ts           Johnny's season salt
                        -----ASSEMBLY-----
   1                    Egg -- beaten
                        Green olive slice -- for eye
   1                    Lemon
                        Parsley
  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 qt. saucepan, melt
  margarine and saute onion until clear. Add rice,
  stirring to coat. Add 11/2 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" 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" apart along back toward tail. Brush with
  beaten egg. Bake at 425 for 15 minutes, then at 375
  for 40-45 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. Serves 10-12.
  Carol, Anchorage, Alaska
  Source: Alaska Seafood Cookbook
  Reprinted by permission from the Alaska Seafood
  format courtesy of Karen Mintzias