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- 1 ½ cups white long grain rice
- 415gm canned red salmon
- 80gm butter
- 1/3 cup parsley chopped
- 2 teas lemon juice
- 3 hard boiled eggs
- Cook rice in large saucepan and drain.
- Drain salmon, discard bones and skin, then flake the flesh.
- Heat butter in large frypan, add rice, parsley and juice.
- Cook until heated through.
- Add salmon and eggs and cook, stirring gently until heated through.
- Serve with lemon wedges.
