• 400g Salmon canned or freshly cooked
  • 30g butter
  • Salt and pepper
  • 2 tbsp flour (pref organic)
  • 1 1/2 C whole milk
    2 tsp lemon juice
  • 1 egg
  • 1 C long grain rice
  • 45 g butter extra
  • 1 1/2 tbsp curry powder
  • 1/2 C home made mayonnaise
  • 2 tbsp parsley chopped
  • 1 egg, extra
  • 60g cheese


Cook rice in salted water, drain. Combine rice, butter, egg, salt and pepper. Press this mix over base and sides of 18cm x 28cm ovenproof dish. Arrange flaked fish over base.
Melt extra butter, add flour and curry powder and cook 1 minute before adding milk, stir smooth and add mayonnaise and bring to boil. Add lemon juice and parsley, simmer briefly. Cook a little, add extra beaten egg and spoon mixture evenly onto fish. Sprinkle with grated cheese. Bake 25-35 mins until golden on top.

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