Turn canned salmon and rice into this budget-friendly bake that the whole family will enjoy.
- Preheat oven to 180°C/160°C fan-forced. Cook rice following packet directions. Combine rice, butter and egg in a bowl.
- Grease a 5cm-deep, 18cm x 28cm (base) ovenproof dish. Press rice mixture over base and sides of dish. Top with salmon.
- Combine milk, mayonnaise and mustard in a saucepan over medium-high heat. Cook, whisking, for 2 to 3 minutes or until nearly boiling. Reduce heat to medium.
- Combine cornflour and 2 tablespoons cold water in a bowl. Stir cornflour mixture into milk mixture. Cook, stirring, for 5 minutes or until mixture boils and thickens. Remove from heat. Stir in lemon juice and dill. Season with salt and pepper. Cool slightly. Spoon milk mixture over salmon. Sprinkle with cheese. Bake for 30 to 35 minutes or until golden. Stand for 10 minutes. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set