Rice casserole with salmon

1 . Stage

Here's the uncomplicated set of products we'll need to make the casserole.

2 . Stage

Pour the milk into a large saucepan and bring it to a boil. Pour in the rice, season with a little salt and cook over a low heat, stirring until all the milk has been absorbed by the rice.

3 . Stage

Place the cooked rice in a wide dish and cool.

4 . Stage

Meanwhile, cut the salmon fillet into thin strips.

5 . Stage

Preheat the oven to 220 degrees. Put the cooled rice into a bowl. "Smash" it with a fork (if it has seized in one piece) or a spoon and add the melted butter. Stir well.

6 . Stage

Separate the yolks from the whites. Add the yolks to the rice and stir again.

7 . Stage

Then add grated hard cheese (Parmesan, for example).

8 . Stage

Whisk the egg whites with a pinch of salt and add to the rice mixture. Mix gently.

9 . Stage

Finely chop aromatic herbs (this can be any herb to your liking... I really like to use fresh dill, parsley, thyme...) Add them to the rice as well and mix everything thoroughly.

10 . Stage

Grease the muffin tin with butter and sprinkle with breadcrumbs. Then lay out, alternating layers of rice and fish. If you have a smaller dish, you can probably make three layers of fish, and then you need to divide the rice into four parts. I have a pretty big size mold, so I got 2 layers of fish, and 3 layers of rice respectively! So, the bottommost layer is the rice, and it's important to flatten and seal it with a spoon.

11 . Stage

Place a layer of fish on top. Lightly salt and pepper (if desired). And so on...

12 . Stage

As the last layer, place the rice, flatten and sprinkle with breadcrumbs. Place in a preheated 220 degrees oven on medium-high for 20 minutes.

13 . Stage

Let the casserole cool slightly, then invert it onto a serving platter and remove it from the mold. Serve warm!