Kedgeree of Salmon is a richer version of the plain kedgeree and makes an excellent family supper. Accompany with a colourful mixed salad and lots of toast.
1 ½ lb. canned salmon, drained and flaked
15 fl. oz. bechamel sauce
½ teaspoon grated nutmeg
2 oz. butter
1 small onion, finely chopped
10 oz. cooked rice
2 hard-boiled eggs, finely chopped
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons curry powder
In a medium-sized saucepan, combine the salmon, bechamel sauce 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. Re- move 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 rice and half of the chopped eggs, then stir in the fish mixture, the Serve Kedgeree for breakfast or as a light meal, with hot buttered toast. salt, pepper and curry powder.
Remove the pan from the heat and pile the mixture on a warmed serving dish. Sprinkle over the remaining chopped eggs and serve immediately.