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Serves
4
- 4
oz (100 g) long-grain rice
- 8
oz (225g) cooked salmon
- 2
oz (50g) butter
- 2
hard-boiled eggs
- 3
tablespoons single cream
- salt
and freshly ground white pepper
- pinch
of Cayenne pepper
- 2
teaspoons chopped fresh parsley
Cook
the rice in a pan of boiling salted water until just tender. Drain very
well and keep warm. Flake the salmon. Melt the butter and stir in the
salmon. Chop the eggs finely and stir into the pan. Remove from the heat
and stir in the cream and, plenty of salt, pepper and Cayenne pepper. Stir
into the rice and pile in a pyramid on a hot serving dish. Sprinkle with
parsley and serve at once.
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