Ingredients

Instructions

  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!