Name: Salmon kedgeree
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 cup (300g) white long-grain rice; 410 gram canned red salmon; 75 gram butter; 1/3 cup fresh flat-leaf parsley, coarsely chopped; 2 teaspoon lemon juice; 3 hard-boiled eggs, chopped coarsely

Ingredients

1 1/2 cup (300g) white long-grain rice

410 gram canned red salmon

75 gram butter

1/3 cup fresh flat-leaf parsley, coarsely chopped

2 teaspoon lemon juice

3 hard-boiled eggs, chopped coarsely

Method

1.Cook rice in large saucepan of boiling water until tender; drain.

2.Drain salmon; discard skin and bones. Flake flesh.

3.Melt butter in large frying pan; add rice, parsley and juice. Cook, stirring, until heated through. Add salmon and eggs; cook, stirring gently, until heated through. Serve with lemon wedges.

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