Ingredients:
1 cup long grain rice, cook in the usual method
1 tablespoon butter
8 ounces cracked black pepper smoked salmon
2 hard-boiled eggs, peeled and coarsely chopped
salt and pepper
1 pinch nutmeg
3/4 cup fat-free half-and-half
1 -2 sprig fresh parsley, minced
Directions:
Cover the smoked salmon (remove skin if necessary) in water and gently poach, turning once until fish begins to flake.
Remove from the poaching liquid (reserve) and break apart with a fork.
Heat the butter in a large skillet, add fish and stir gently for a few minutes.
Mix in the cooked rice.
Heat.
Meanwhile, in bowls, evenly divide the half and half, add small pinch of nutmeg to each and 1/4C poaching liquid.
Spoon hot rice/fish mixture into bowls and top with chopped egg and minced parsley.
Servings: 4
Time preparation: 5 min.
Time total: 35 min.