Salmon Kedgeree

Recipe Ingredients

1/3 cup	65g / 2.3oz	Butter
1		Onion - peeled, chopped
2 teaspoons	10ml	Curry powder
1 1/3 cups	213g / 7.5oz	Cooked long-grain rice
1 lb	454g / 16oz	Canned or fresh-cooked salmon - skinned, boned,
		And flaked
3/4 cup	177ml	Peas
2 tablespoons	30ml	Chopped parsley
3		Hard-boiled eggs

Recipe Instructions

Heat butter in a large pan; saute onion for 5 minutes. Add curry powder, and cook for 2 minutes. Stir in rice, salmon, peas, and parsley, and cook for 10 minutes, stirring, until piping hot. Shell eggs, and chop. Stir into mixture, and serve with lemon or lime twists.

This recipe yields 4 servings.

Source:
THE MAGNETIC SALMON COOKBOOK by Gina Steer (c) 1995 - Sterling Publishing Co., New York, NY - 10 pages - $5.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest

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