Red Salmon Pie

RICE CASE

• 1 1/2 cups long grain rice, measured uncooked
• 1 small onion, finely chopped
• 30 g butter, melted
• 1 egg, beaten
• salt and pepper
• 1/2 teaspoon curry powder

FILLING

• 220 g tinned red salmon
• 1 small onion, finely chopped
• 2 egg, beaten
• 1/2 cup milk
• salt and pepper
• 1/4 teaspoon mustard powder
• 1 tablespoon parsley, chopped
• 125 g grated cheese

Directions

1. 1

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

2. 2

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

3. 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. 4

   Spoon the flaked salmon over the rice shell.

5. 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. 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. 7

   Serve with a salad and Enjoy!