Red Salmon Pie - cooking recipe

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
1 tablespoon parsley, chopped
125 g grated cheese

Preparation

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\u00b0C 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!