Curried Salmon And Rice Slice

• 440 g salmon or 440 g tuna
• Base
• 1 cup long grain rice
• 1 egg
• 30 g butter
• salt
• pepper
• Sauce
• 45 g butter
• 1 1/2 tablespoons curry powder
• 1/2 cup mayonnaise
• 2 tablespoons parsley (or more)
• 60 g cheese, grated
• 2 tablespoons flour
• 1 1/2 cups milk
• 2 teaspoons lemon juice
• 1 egg

1. Cook rice in boiling salted water for 12 minutes; drain.
2. Combine rice with butter, egg, salt and pepper.
3. Line a 18cm x 28cm dish with aluminium foil, bringing it above sides of dish.
4. Press mixture over base and sides of tin.
5. Arrange drained, flaked fish over rice base.
6. Sauce:
7. Melt butter.
8. add flour and curry powder, stir until smooth, cook 1 minute and then remove from heat.
9. Add milk gradually, stirring until smooth.
10. Add mayonnaise and return to heat; stir until sauce boils and thickens.
11. Add lemon juice and parsley.
12. Reduce heat, simmer 1 minute and then remove from heat.
13. Add beaten egg, cool slightly.
14. Pour mixture onto fish.
15. Sprinkle with grated cheese.
16. Bake in a moderate oven 25-35 minutes or until golden brown.

base, long grain rice, egg, butter, salt, pepper, sauce, butter, curry powder, mayonnaise, parsley, cheese, flour, milk, lemon juice, egg

Taken from www.food.com/recipe/curried-salmon-and-rice-slice-182543 (may not work)