Salmon & Rice Pie

Inspired by Madame Jehane Benoit

The salmon in this pie can be replaced by tuna or leftover cooked fish. As for the rest of the ingredients, use whatever Dainty rice, cheese, and milk you have left in your pantry and fridge.

[Total: 0 Average: 0]


  • ⅓ cup/ 85mL Dainty Brown Basmati Rice, cooked
  • Shortcrust Pastry, bought or homemade
  • 4 tbsp/ 60mL Butter
  • ½ cup/ 125mL Parmesan Cheese, grated
  • 1 ½ cups/ 375mL Canned Salmon (Any leftover fish will do)
  • 2 tbsp/ 30mL Flour
  • 1 cup/ 250mL Milk
  • 1 egg Lightly Beaten



Line a 9” pie plate with the shortcrust pastry. Bake until light brown.


Mix the cooked Dainty Brown Basmati rice with half the butter and half the grated cheese. Place in the baked pie shell.


Place the shredded salmon (or another fish substitute) on top of the rice.


Make a roux with the remaining butter, flour, and milk. When the mixture is smooth, add the egg while stirring.


Pour over the salmon layer and sprinkle with the remaining cheese.


Bake for 10 minutes at 450°F. Serve hot or cold.

Explore More Recipes