Cheesy Salmon Pie Recipe
Adapted from Sharp Microwave and Convection Cookbook.
Ingredients
1 cup raw rice
2 cups hot water
2 shallots, chopped
1/2 teaspoon salt
2 tablespoons butter
1 egg 1 x 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 paprika
Directions
Place rice, water, shallots and salt in a 26cm 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.
Spread salmon over rice crust.
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.
Stir in cheese, parsley and eggs.
Pour sauce gently over salmon; dust with paprika.
Cook for 5 minutes on HIGH, then 7 minutes on MEDIUM HIGH or until set.
Stir in butter and egg and press mixture onto base and sides of the pie dish.
Spread salmon over rice crust.
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.
Stir in cheese, parsley and eggs.
Pour sauce gently over salmon; dust with paprika.
Cook for 5 minutes on HIGH, then 7 minutes on MEDIUM HIGH or until set.
