Kedgeree
Ingredients
- ½ cup olive oil or butter
- parsley
- 1 tablespoon curry powder
- 4 eggs
- 3 cups rice
- 1 ½ teaspoons salt
- 16-ounce can pink salmon
- + 1 more ingredients
-
- 1 cayenne
Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.
White Wines from Languedoc
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