Curried Salmon Slice

Cook Time 40 minutes

Servings 6

Ingredients

2 x 200g canned salmon

3 cups cooked rice (1½ uncooked rice)

100g butter

2 eggs

Salt and pepper 

2 tbsp plain flour

2 tbsp curry powder

300ml cream

2 tbsp chopped dill

2 tbsp chopped chives

½ cup kewpie mayonnaise

1 cup grated sharp cheddar cheese

1 lemon, juiced

Method

Preheat the oven to 180°C.

Cook rice as per packet instructions and add to a mixing bowl. To the bowl, add 1 egg (lightly beaten), 50g of the butter (melted) and a good pinch of salt and pepper. Mix to combine. Tip rice mixture into a lined lamington tray, spreading over base and walls.

Drain the salmon and flake over the rice base.

Melt the remaining 50g of butter in a pot over medium heat. Add flour and curry powder. Stir until smooth. Add the cream and mayonnaise and stir until the sauce thickens. Add lemon juice, dill and parsley. Remove from the heat and add the remaining egg, lightly beaten. Allow to cool slightly and then spoon mixture over the salmon.

Sprinkle with the grated cheese and bake in the oven for 25-30 minutes or until set.