Curried Salmon & Rice

• 2 (440 g) cans salmon
• 3 cups long grain rice
• 3 eggs
• 90 g butter
• salt
• pepper
• 90 g butter
• 3 tablespoons curry powder
• 1 cup fat-free mayonnaise
• 3 tablespoons fresh parsley, chopped
• 1 cup reduced-fat cheese, grated
• 4 tablespoons flour
• 3 cups skim milk
• 1 tablespoon lemon juice
• 2 eggs, beaten

1. Boil rice until just cooked.
2. Drain, and add butter, eggs, salt, and pepper. Press mixture into a baking dish, creating the base.
3. Cover rice with the canned fish.
4. Melt butter in microwave. Add flour & curry powder, microwave for 30 seconds.
5. Slowly add milk, whisking to keep it smooth.
6. Add mayonnaise.
7. Microwave for 3 minutes, whisk, and microwave for a further 2 minutes.
8. Add lemon juice and parsley.
9. Microwave 1 minute.
10. Add eggs, stirring well. Set aside to cool fora couple of minutes.
11. Pour the sauce over the fish, top with grated cheese.
12. Bake in a moderate oven for 30 minutes, or until cheese browns.

long grain rice, eggs, butter, salt, pepper, butter, curry powder, mayonnaise, fresh parsley, cheese, flour, milk, lemon juice, eggs

Taken from www.food.com/recipe/curried-salmon-rice-290609 (may not work)