Curried Salmon & Rice - cooking recipe

Ingredients

2 (440 g) cans salmon
3 cups long grain rice
3 eggs
90 g butter
salt
pepper
90 g butter
3 tablespoons curry powder
1 cup fat-free mayonnaise
3 tablespoons fresh parsley, chopped
1 cup reduced-fat cheese, grated
4 tablespoons flour
3 cups skim milk
1 tablespoon lemon juice
2 eggs, beaten

Preparation

Boil rice until just cooked.
Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base.
Cover rice with the canned fish.
Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds.
Slowly add milk, whisking to keep it smooth.
Add mayonnaise.
Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
Add lemon juice and parsley.
Microwave 1 minute.
Add eggs, stirring well. Set aside to cool fora couple of minutes.
Pour the sauce over the fish, top with grated cheese.
Bake in a moderate oven for 30 minutes, or until cheese browns.