Total Time
Prep 30 mins
Cook 30 mins

My Mum found a recipe for this dish when I was a kid, and it became my favourite meal! There is another version of this on zaar, but when i made it, the measurements didn't quite work out, so here is the way I cook it...

Ingredients Nutrition


  1. Boil rice until just cooked.
  2. Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base.
  3. Cover rice with the canned fish.
  4. Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds.
  5. Slowly add milk, whisking to keep it smooth.
  6. Add mayonnaise.
  7. Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
  8. Add lemon juice and parsley.
  9. Microwave 1 minute.
  10. Add eggs, stirring well. Set aside to cool fora couple of minutes.
  11. Pour the sauce over the fish, top with grated cheese.
  12. Bake in a moderate oven for 30 minutes, or until cheese browns.


Most Helpful

A very tasty recipe which I scaled back for four. I melted the first lot of butter and used two eggs to make the crust. I used cumin instead of curry powder as we don't really like curry powder. I'd never used cumin with salmon but it was a blend which worked really well - a Zaar Kitchen Dictionary recommendation. I did use low-fat milk but I used regular cheese as I cannot abide reduced-fat cheese which I find so flavourless I'd rather omit it. End result: a very enjoyable dish which - since we eat a lot of salmon and enjoy rice dishes - I'll be adding to my regular rotation. Thank you for sharing this family recipe, Sara. Made for PRMR.

bluemoon downunder December 22, 2008

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