A delightful twist on the classic salmon pie, featuring a creamy filling and a crispy rice crust.
Cook the rice according to the package instructions and let it cool slightly.
Cooling the rice prevents it from becoming too sticky when forming the crust.
Mix the cooked rice with melted butter and a beaten egg until well combined.
Ensure the butter is melted but not hot to avoid cooking the egg prematurely.
Press the rice mixture into a greased pie plate to form a crust, covering the bottom and sides evenly.
Use the back of a spoon to press the rice firmly for a compact crust.
Drain the canned salmon, reserving the liquid, and flake the salmon into pieces.
Removing the skin and bones from the salmon ensures a smoother texture.
Spread the flaked salmon evenly over the rice crust.
Distribute the salmon evenly for consistent flavor in every bite.
In a bowl, whisk together the eggs, milk, mustard powder, chopped parsley, grated cheese, and the reserved salmon liquid.
Whisk thoroughly to ensure the ingredients are well combined.
Pour the egg mixture over the salmon in the crust.
Pour slowly to avoid spilling over the edges of the crust.
Bake the pie in a preheated oven at 160°C for 1 hour or until the filling is set.
Check the pie halfway through baking to ensure even cooking.
Let the pie cool for 10 minutes before slicing and serving.
Cooling allows the filling to firm up, making slicing easier.
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