Ingredients Jump to Instructions ↓

  1. 1 1/2 cups long grain rice , measured uncooked

  2. 30 g butter , melted

  3. 1 egg , beaten

  4. 1/2 teaspoon curry powder

  5. 220 g tinned red salmon

  6. 1 small onion , finely chopped

  7. 2 eggs , beaten

  8. 1/2 cup milk

  9. salt and pepper

  10. 1/4 teaspoon mustard powder

  11. 1 tablespoon parsley , chopped

  12. 125 g grated cheese

Instructions Jump to Ingredients ↑

  1. TO MAKE THE RICE CASE: Cook rice and then mix all of the "Rice Case" ingredients together.

  2. Press into a greased pie plate to form the pie shell. Form the sides using a large spoon or with clean hands.

  3. TO MAKE THE FILLING: Drain and flake the tinned salmon- reserve the liquid from the can. I always remove and discard any dark skin and the salmon bones before flaking. the skin and bones.

  4. Spoon the flaked salmon over the rice shell.

  5. In a medium sized mixing bowl, combine the eggs, cheese, milk, salt and pepper, mustard, parsley, onion and the reserved salmon liquid. Then pour this mix over the salmon.

  6. Bake in a moderately slow oven 160°C for one hour or until firm. Leave to stand for 10 minutes after removing from the oven before slicing - the pie will slice better.

  7. Serve with a salad and Enjoy!


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