Rice, Salmon and Egg Pie
3 heaped tbsp butter
3 heaped tbsp plain flour
4-5 cups hot milk
freshly ground pepper
2 cups grated tasty cheese
3 cups cooked rice
4 hard boiled eggs, halved
1 x 415 gm can salmon, drained & broken into chunks
1 cup frozen peas, thawed
3 heaped tbsp plain flour
4-5 cups hot milk
freshly ground pepper
2 cups grated tasty cheese
3 cups cooked rice
4 hard boiled eggs, halved
1 x 415 gm can salmon, drained & broken into chunks
1 cup frozen peas, thawed
Preheat oven to 200°C. Melt butter and add flour. Mix well and cook over a very low heat for 3-4 mins. Add 4 cups milk and pepper and whisk well. Then cook over moderate heat for 10 mins until reasonably thick. Add 1 heaped cup cheese and a little more milk if needed and mix. Put rice in a bowl and mix with 2/3rd mornay sauce. Then spoon into the base of a gratin dish and top with a layer of eggs, salmon, peas, remaining mornay sauce and a sprinkling of cheese. Cook in oven for about 10-15 mins until golden and bubbling.