Stir together rice and one whisked egg. Spray a 9 inch (23 cm) pie plate with cooking spray. Press rice mixture into bottom and sides of pie plate. Heat oil in non stick skillet. Cook onion and celery, stirring occasionally, until soft, about 5 minutes. Whisk together remaining eggs, evaporated milk, dill, salt and pepper in large bowl. Stir in onion mixture, salmon and half of the cheese. Spread in rice crust. Top with remaining cheese. Bake in preheated 375 F (190C) oven until knife inserted in centre comes out clean, about 30 to 35 minutes.
Tip: May also be made with leftover cooked salmon or canned or leftover cooked tuna or crab meat.