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Recipe Category: Fish
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Seafood Rice Recipe
Ingredients
- 213 g Canned salmon
- – (pink or red)
- 175 g Long grain rice
- 75 g Shelled prawns
- 2 ts Paprika
- 2 tb Sherry
- -(or slightly more)
- 175 g Curd or cream cheese
- 4 Spring onions
- — trimmed and chopped
Method
- Drain the can of salmon, reserve the juice
- Flake the fish, set aside
- Cook the rice in a saucepan with the salmon juice and ml / 3/4pint boiling water
- Put the prawns, paprika, sherry and cheese into a blender
- Blend until well chopped then heat in a saucepan until almost boiling
- Stir in the flaked salmon
- Warm through but do not boil
- Stir the onions into the cooked rice
- Pile onto individual serving plates and pour the salmon sauce over
- Serves 2
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