Kedgeree

• 3 cups hot cooked rice
• 4 hard-cooked eggs, chopped
• 1/2 cup olive oil or melted butter
• 16-ounce can pink salmon, drained, skinned, boned, and flaked
• 1 1/2 teaspoons salt
• 1 tablespoon curry powder
• Dash cayenne
• Chopped parsley

1. Mix the rice and eggs and saute in the oil until the mixture is hot and the oil absorbed.
2. Add the flaked salmon and seasonings, stir all together, and heat thoroughly.
3. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.

rice, eggs, olive oil, pink salmon, salt, curry powder, cayenne, parsley

Taken from www.epicurious.com/recipes/food/views/kedgeree-20104 (may not work)