Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a simple open pie with a rice case.It's filled with red salmon, onion and cheese. It's one of my families favourite pies. My mother had it given to her many years ago. It's gluten free as it has no flour, although be careful to check your curry and mustard powders are also gluten free if required for your diet. This pie travels well and is also a good dish for a buffet.

Ingredients Nutrition


  1. TO MAKE THE RICE CASE: Cook rice and then mix all of the "Rice Case" ingredients together.
  2. Press into a greased pie plate to form the pie shell. Form the sides using a large spoon or with clean hands.
  3. TO MAKE THE FILLING: Drain and flake the tinned salmon- reserve the liquid from the can. I always remove and discard any dark skin and the salmon bones before flaking. the skin and bones.
  4. Spoon the flaked salmon over the rice shell.
  5. In a medium sized mixing bowl, combine the eggs, cheese, milk, salt and pepper, mustard, parsley, onion and the reserved salmon liquid. Then pour this mix over the salmon.
  6. Bake in a moderately slow oven 160°C for one hour or until firm. Leave to stand for 10 minutes after removing from the oven before slicing - the pie will slice better.
  7. Serve with a salad and Enjoy!


Most Helpful

A welcome difference from the usual pie crust with a potato/salmon filling. I used half the curry as its not a favorite in my house and it was just enough to still give it flavor but not be overpowering. We all loved the rice case and I'm thinking this would go well with other main dish pies also. Too late I thought of adding a handful of frozen peas but hopefully will remember next time. Made for RS#45

Julie B's Hive October 09, 2010

I thought this would be fussy to make, but it was really manageable and worth doing. I used brown rice after having cooked extra in a previous meal. Then I just stirred the rest of the rice case ingredients together in the rice cooker bowl! I did not use the butter in the case, and used 2 egg whites. For the filling, I used pink salmon because it was about half the price of red, and my can was about double the amount called for so I used it all but increased the egg and milk. I still used less cheese because it looked like a lot. I made this in a foil-lined large springform pan. I made it on a Sunday am, cooled and refrigerated, and we ate it on the Monday evening (reheated in the oven covered til the last 5 min). Then, because of a very hectic Tuesday, ended up having the other half the very next night. It was a bit drier by then, so I reheated in the microwave and also made a bit of a sauce for it using a garlic mayo, yogurt, dill, onion powder, and s+p. In the future I could see increasing the egg/milk for the filling and adding some spinach or asparagus or peas for a one-dish meal (kind of like a quiche with a healthier crust). Thanks! --M

Meredith C-ville May 07, 2010

After a day spent driving across the state, a week spent eating out and nothing defrosted for tonight, I needed a pantry staples recipe for dinner. This was perfect-it was quick to put together, then I got to sit and relax while it cooked and Russ made a simple salad of leaves from our garden and tomatoes bought at a farmers market this morning. I buy my red salmon from Aldi-it's half the price for twice the amount, so of course, I used twice the amount in this!

JustJanS January 22, 2010

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