Curried Salmon & Rice

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...

• Ready In: 1 hr
• Serves: 8

Ingredients

• 2 (440 g) cans salmon
• 3  cups long grain rice
• 3  eggs
• 90  g butter
•  salt
•  pepper
• 90  g butter
• 3  tablespoons curry powder
• 1  cup fat-free mayonnaise
• 3  tablespoons fresh parsley, chopped
• 1  cup  reduced-fat cheese, grated
• 4  tablespoons flour
• 3  cups skim milk
• 1  tablespoon lemon juice
• 2  eggs, beaten

Directions

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.