Tuesday, January 20, 2009

Cheesy Salmon Pie

Serves: 4-6


1 cup raw rice
2 cups hot water
2 spring onions, chopped
1/2 teaspoon salt
2 tablespoons butter
1 egg
7 ounce (210 g) can red salmon, drained and flaked
2 tablespoons butter
2 tablespoons flour
1 teaspoon dry mustard
1/4 teaspoon pepper
1 cup milk
1/2 cup grated cheese
2 teaspoons chopped parsley
2 eggs, beaten

Microwave Method:

1. Place rice, water, spring onions and salt in a 10 inch (25 cm) pie dish and cook for 10-12 minutes on HIGH or until water is absorbed. Stir in butter and egg and press mixture onto base and sides of the pie dish.
2. Spread salmon over rice crust.
3. In a bowl, melt butter for 20 seconds on HIGH, add flour, mustard and pepper; cook for 1 minute on HIGH. Add milk gradually and cook a further 3 minutes on HIGH until sauce has thickened.
4. Stir in cheese, parsley and eggs.
5. Pour sauce gently over salmon; dust with paprika.
6. Cook for 5 minutes on HIGH, then 7 minutes on MEDIUM HIGH or until set.

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