FILLING:

4 oz. vermicelli
3 hard boiled eggs
1 1/2 lbs. fresh salmon
1/2 c. butter
1 lg. onion
12 oz. mushrooms
1 tbsp. chopped fresh parsley

Cook vermicelli as directed. Drain; cool and cut in 1-inch pieces. Reserve in bowl. Cool, chop and reserve eggs in another bowl. Boil salmon until tender. Cool, break into pieces and add 2 tablespoons butter. Reserve in another bowl. Or, use 2 cans salmon. Drain, bread into pieces, and reserve.

Melt butter in heavy skillet. Chop onion and saute in butter. Slice mushrooms and saute. Add fresh parsley to sauteed vegetables.

BREAD DOUGH:

1 c. butter
1 c. sour cream
2 eggs
1 egg yolk (reserve white for glaze)
1 tsp. salt
2 1/2 c. flour
1 1/2 c. self-rising flour

Cream together the first 4 ingredients. Add salt, and flours to creamed mixture and stir, forming a ball.

Knead bread dough on floured board about 30 times. Roll out dough into two large rectangles (must be larger than cookie sheet because the sides must be rolled up).

Alternate fillings in center of loaf, usually starting with salmon, vermicelli, eggs, onions/mushrooms. Repeat until mixtures are used. Place second rectangle over the filling. Flop up sides and pinch closed. Flop up ends and seal.

Slit top of loaf 3-4 times. Pour 1 1/2 tablespoons melted butter into slits. Beat up reserved egg white and brush a glaze on top of loaf. Sprinkle 3-4 crushed soda crackers on glaze. Bake at 400 degrees for 30-35 minutes. Serve on large platter garnished with parsley.