Salmon Kedgeree

Ingredients

• 600 g cooked salmon
• 600 g Pilaw rice
• 6 dl béchamel sauce (French mother sauce of butter, flour, and milk)
• 6 whole hard-boiled eggs

Instructions

1. Prepare the cooked salmon, removing all skin and bones, and flake it finely.
2. Cook the Pilaw rice until tender and bind it with the curry-flavored béchamel sauce.
3. Hard-boil the eggs, then cut them into small dice.
4. Arrange the components in alternating layers in a timbale (molded dish). Cover with the remaining sauce and turn out to serve.
5. Note: Kedgeree may also be prepared dry — that is, without adding béchamel sauce to the rice.