½ kg fresh salmon
100 g rice (soak for a few minutes)
400 ml hot water
2 medium onions, chopped
½ tsp salt
2-3 cloves garlic
1 tsp prepared mustard
½ tsp paprika or chilli powder
100 g cheddar cheese, grated
2 tsp parsley, chopped
3 eggs, beaten
1 bay leaf
white sauce (recipe on page 115)
Poach the fish in ½ cup water with garlic, a pinch of salt and bay leaf. Drain the liquid,
skin and flake the fish. Heat butter, sauté onions and rice together with salt. Add hot water and let it cook for 10-12 minutes on high heat till the water is absorbed. Remove from heat, add 1 beaten egg and mix well. Press the rice onto the base and sides of a 10 inch pie dish. Spread salmon over the rice. Make a thick white sauce, half the quantity of the recipe. Add grated cheese, mustard, parsley and 2 eggs. Pour this sauce carefully over the salmon. Dust with paprika or chilli powder. Cook in a moderate oven for 15-20 minutes or until set. Serve.
Chef’s tip: Do not overcook the salmon at it will become watery.