Kedgeree of Salmon

From my personal Authentic Recipe Collection

This dish makes a delicious main meal or center meal. Serve with tossed salad, European bread and wine.

This recipe is easy to make, and does not take very long to prepare.

Ingredients - Serves 4

1 ¼ lb. canned salmon, drained and flaked
10 fl. oz. double cream [1 1/4 cups heavy cream], beaten until thick but not stiff
1/2 teaspoon grated nutmeg
2 oz. [1/4 cup] butter
1 Medium-sized onion, finely chopped
10 oz. [4 cups] cooked long-grain rice
2 hard-boiled eggs, finely chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons curry powder

Directions

• In a medium-sized saucepan, combine the salmon, cream and nutmeg together, stirring to mix. Set the pan over moderate heat and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the fish is heated through. Remove the pan from, the heat.

• In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown. Stir in the cooked rice and half of the chopped eggs, then stir in the salmon mixture , the salt, black pepper and curry powder.

• Remove the pan from the heat and pile the mixture on to a large warmed serving dish. Sprinkle over the remaining chopped egg. Serve immediately.