Bursting with flavour this dish is a must for all lovers of Asian foods. Can be eaten hot or cold. Serves 4
Ingredients
- 250g (8oz) basmati or long grain rice
- 75g (3oz) butter
- 6 spring onions, trimmed & chopped
- 1 tsp favourite curry powder
- 2-3 tblsp chopped fresh parsley
- sea salt and freshly ground black pepper
- 350g (12oz) smoked salmon trimmings, chopped or flaked roast smoked salmon
- 2-3 hard boiled eggs, peeled and quartered
Method
- Cook the rice according to the manufacturer's instructions and drain.
- Melt the butter in a saucepan and add the spring onions and curry powder and cook gently for 2 minutes.
- Stir in the salmon and cook until the trimmings start to turn opaque or the roast salmon is heated through.
- Stir in the rice, parsley, salt and pepper to taste, cover and reheat gently for 5 minutes.
To Serve
Tip into a dish and decorate with the egg.
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