Salmon Dill Pie with Rice Crust

Makes 6 Servings

Preparation Time: 15 min
Cooking Time: 30 min


2 1/2 cups cooked rice, cooled 625 mL
2 tsp vegetable oil 10 mL
2/3 cup diced onion 170 mL
1/2 cup diced celery 125 mL
2/3 cup fat free evaporated skim milk 170 mL
1 tbsp chopped fresh dill (or 1 tsp/5mL dried dill) 15 mL
1/8 tsp salt 0.5 mL
1/8 tsp pepper 0.5 mL
can (170 g) salmon, drained
3/4 cup shredded light Swiss cheese 175 mL


Step 1
Preheat oven to 375°F (190°C).

Step 2
Spray 9-inch (23 cm) pie plate with cooking spray.

Step 3
Stir rice and one whisked egg together in medium bowl. Press rice mixture into bottom and up side of pie plate.

Step 4
Heat oil in large non-stick skillet. Add onion and celery; cook, stirring occasionally, until soft, about 5 minutes.

Step 5
Whisk remaining eggs, evaporated milk, dill, salt and pepper in large bowl. Stir in onion mixture, salmon and half of cheese. Spread over rice crust. Top with remaining cheese.

Step 6
Bake in preheated 375°F (190°C) oven until knife inserted in centre comes out clean, 30 to 35 minutes.


Instead of canned salmon, use leftover cooked salmon, canned or leftover cooked tuna, or crab meat. 
Instead of dill, use fresh or dried parsley.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per serving (217 g)
% Daily Value
% valeur quotidienne
Calories / Calories 267
Fat / Lipides 9 g
Saturated / saturés 2.5 g
+ Trans / trans 0 g
Cholesterol / Cholestérol 221 mg
Sodium / Sodium 299 mg
Carbohydrates / Glucides 26 g
Fiber / Fibres 1 g
Sugars / Sucres 5 g
Protein Protéines 20 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer