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!