Salmon Kedgeree

• 3 ounces rice
• 1 pound poached salmon
• 4 tablespoons</

Cook rice in boiling salted water until tender, but not mushy. Drain and keep warm.

Dice or flake salmon, removing any bones and skin. Melt butter in saucepan; blend in curry powder; add fish and sauté gently.

Combine finely-chopped whites of hard-boiled eggs with rice and fish. Season to taste with salt and freshly-ground black pepper. Fold in hot cream sauce. Serve on platter