Salmonricepie Recipes

SALMON-RICE PIE

Steps:

• Preheat oven to 350 deg F.
• For Crust: Combine rice, cheese, egg and onion.
• Press into a buttered 9-inch pie plate.
• For Filling: Drain salmon, reserving liquid.
• Break salmon into large chunks and distribute over bottom of rice crust.
• Sprinkle broccoli over salmon.
• Add enough milk to reserved salmon liquid to equal 2/3 cup.
• Combine with eggs, dill, salt and pepper.
• Pour milk mixture carefully over salmon and broccoli.
• Bake at 350 deg F for 40 to 45 minutes or until a knife inserted near center comes out clean.

SALMON PIE WITH RICE CRUST

Steps:

• Preheat oven to 425. In medium bowl beat 1 egg and add rice, cheddar cheese, salt and pepper, mixing well. Spray an 8 x 8 square pan with cooking spray and press the rice mixture into the bottom of pan and up sides to form a crust. Bake until lightly browned - 15 - 20 minutes. Remove from oven; set aside.
• Reduce oven temp to 350, spray skillet with noncook spray and cook celery, onion and bell peppers until softened (1 - 2 minutes). Stir in tomato sauce; reduce heat and let simmer 2 - 3 minutes. Transfer to medium mixing bowl; add salmon and swiss cheese, mixing well.
• In a small bowl, whisk together the milk and remaining eggs. Add to the salmon mixture, stir thoroughly. Pour salmon mixture into crust, bake on middle rack for 40 - 45 minutes (until pie is lightly browned and a knife, inserted in centre, comes out clean). Remove from oven, let stand 5-10 minutes before serving.

RICE AND SALMON PIE

Steps:

• Preheat oven to 210 degree celsius (or 190 degree for fan forced oven).
• Place cooked rice, flaked salmon and dill (or chives) into a large bowl.
• Line two baking trays with baking paper.
• Melt butter in frying pan on medium heat.
• Cook leek for 5 minutes, stirring until bright green and soft.
• Transfer to bowl with cooked rice, salmon and dill (or chives). Toss and season with salt and pepper.
• Cut one pastry sheet in half and place on prepared trays.
• Spoon one quarter of rice mixture down centre of each half sheet of pastry, leaving a 2cm edge.
• Place egg quarters down centre of filling and top with remaining half of rice mixture equally over each.
• Place a pastry sheet over each lot of filling, pressing pastry edges together well to seal and trim excess from edges.
• Cut three slashes into top and refrigerate for 10 minutes.
• Brush top with beaten egg and bake for 15 minutes. Reduce heat to 180 degree celsius (160 degree celsius for fan forced oven) and bake for another 20 minutes.
• Cut and serve.