By Jim

1/3 c Chopped fresh mushrooms
1 tb Chopped green onion
1 ts Lemon juice
1 ts Butter
3 Egg yolks; beaten
1/2 c Milk
3 oz Thin slice lox style
.. salmon, cut up
1 c Flour
1/2 ts Dillweed
1/4 ts Salt
1/3 c Shortening
1/4 c Shredded Swiss cheese
1 tb To 3 water

Fry mushrooms, onion, and lemon juice in a skillet
2-3 minutes until vegetables are tender; drain.

Combine egg yolks, milk, mushroom mixture and
salmon. Cover and chill 30 minutes.

Make pastry. Combine flour, dill, and salt. Cut in
shortening until mixture resembles small peas.
Stir in Swiss cheese. Sprinkle 1 tablespoon water
over part; mix gently with fork. Push to side of
bowl, repeat until all is moistened.

Preheat oven to 375°.

Roll out to a 16″ circle; cut out using 3″ biscuit
cutter, making 18 rounds. Press into greased mini
muffin cups, pleating sough to fit in. fill with a
scant tablespoon filling.

Bake 35 minutes. Cool in pans 5 minutes before
removing and serving warm. If desired, garnish
with fresh dill sprigs.