Seafood Rice

Recipe Ingredients

213		Canned Alaska salmon - (pink or red)
1		Grain rice
75		Shelled prawns
2 teaspoons	10ml	Paprika
2 tablespoons	30ml	Sherry - (or slightly more)
175		Curd or cream cheese
4		Spring onions - - trimmed and chopped

Recipe Instructions

Drain the can of salmon, reserve the juice. Flake the fish, set aside.

Cook the rice in a saucepan with the salmon juice and 450 ml or 3/4 pint boiling water.

Put the prawns, paprika, sherry and cheese into a blender. Blend until well chopped then heat in a saucepan until almost boiling. Stir in the flaked salmon. Warm through but do not boil. Stir the onions into the cooked rice. Pile onto individual serving plates and pour the salmon sauce over.

Source:
Sarah Leah Chase

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