Red Salmon Pie
Ingredients
- 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 eggs, beaten ⓘ
- 1/2 cup milk ⓘ
- salt and pepper ⓘ
- 1/4 teaspoon mustard powder ⓘ
Instructions
- TO MAKE THE RICE CASE: Cook rice and then mix all of the "Rice Case" ingredients together.
- Press into a greased pie plate to form the pie shell. Form the sides using a large spoon or with clean hands.
- 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.
- Spoon the flaked salmon over the rice shell.
- 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.
- 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.
- Serve with a salad and Enjoy!
Nutrition & Diet Analysis (per serving)
1234
kcal
62% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).