Cadgery de Saumon (Salmon Kedgeree)

Ingredients

• 600 grammes cooked salmon
• 600 grammes riz Pilaw
• 6 décilitres sauce Béchamel au currie
• 6 hard-boiled eggs

Instructions

1. Free 600 grammes of cooked salmon of all skin and bone and flake it.
2. Bind 600 grammes of well-cooked riz Pilaw with 6 décilitres of sauce Béchamel au currie.
3. Cut 6 hard-boiled eggs into dice.
4. Dress in a timbale, alternating the elements, and cover with the same sauce.