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Categories:
long grain rice eggs butter salt pepper butter curry powder mayonnaise fresh parsley cheese flour milk lemon juice eggs
Viewed: 35 - Published at: 7 years agoIngredients
- 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
Method
- 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.
