1 cup cooked wild rice, chilled
6 oz Gruyere, grated
6 oz Emmenthaler, grated
2 cups heavy cream
1 1/4 tsp dry mustard
1/4 tsp black pepper
3 eggs, beaten
Preheat oven to 350 degrees
Layer salmon then rice then cheeses into well buttered & sprayed pie plate. In separate pot, whisk cream, mustard and pepper and heat just until about to boil. Rapidly whisk in eggs and pour over layers in pie plate.
Bake for 30-35 mins until center is set. Lightly cover with aluminum foil if browning too quickly.
Remove from oven and let stand at least 20 minutes. Cut into wedges & serve. Can prepare the day before, chill, then re-heat in microwave.
Note: Using Uncle Ben%u2019s 90 sec wild rice %u2013 makes this dish a snap! And, the rice is the perfect textural compliment to the salmon and comes out ever so creamy.