Curried Salmon And Rice Slice

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 440 g salmon or 440 g tuna
• 1 cup long grain rice
• 1 egg
• 30 g butter
• salt
• pepper
• 45 g butter
• 1 1/2 tablespoons curry powder
• 1/2 cup mayonnaise
• 2 tablespoons parsley (or more)
• 60 g cheese, grated
• 2 tablespoons flour
• 1 1/2 cups milk
• 2 teaspoons lemon juice
• 1 egg

Recipe

• 1 cook rice in boiling salted water for 12 minutes; drain.
• 2 combine rice with butter, egg, salt and pepper.
• 3 line a 18cm x 28cm dish with aluminium foil, bringing it above sides of dish.
• 4 press mixture over base and sides of tin.
• 5 arrange drained, flaked fish over rice base.
• 6 sauce:
• 7 melt butter.
• 8 add flour and curry powder, stir until smooth, cook 1 minute and then remove from heat.
• 9 add milk gradually, stirring until smooth.
• 10 add mayonnaise and return to heat; stir until sauce boils and thickens.
• 11 add lemon juice and parsley.
• 12 reduce heat, simmer 1 minute and then remove from heat.
• 13 add beaten egg, cool slightly.
• 14 pour mixture onto fish.
• 15 sprinkle with grated cheese.
• 16 bake in a moderate oven 25-35 minutes or until golden brown.