1. Cover the smoked salmon (remove skin if necessary) in water and gently poach, turning once until fish begins to flake. 2. Remove from the poaching liquid (reserve) and break apart with a fork. 3. Heat the butter in a large skillet, add fish and stir gently for a few minutes. 4. Mix in the cooked rice. 5. Heat. 6. Meanwhile, in bowls, evenly divide the half and half, add small pinch of nutmeg to each and 1/4C poaching liquid. 7. Spoon hot rice/fish mixture into bowls and top with chopped egg and minced parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
