Saturday, April 02, 2005

Salmon Kedgeree

This is very nice, even when reheated.

1 pound of salmon (poached and flaked)
1 box Uncle Ben's Wild Rice
3 hardboiled eggs
1 ounce butter
1/3 pint cream
pepper and salt to taste

Cook the rice and hardboil the eggs. Cut the eggs into smallish pieces. Heat the butter and cream, along with pepper and salt in a large saucepan until hot. Add the eggs, rice, and salmon to the butter and cream mixture, being careful not to bruise the eggs and salmon overmuch. Serve on a warmed plate with buttered whole wheat bread.

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