Title: Simpson's Salmon Kedgeree
Categories: Seafood
Yield: 1 Servings

300 ml Light Fruity Curry Sauce
-Made With:
100 g Butter
1/2 sm Onion; Chopped
50 g Flour
50 g Curry Powder
1 ts Tomato Puree
150 ml Chicken Stock
A Little Chopped Apple
15 g Raisins
125 g Long Grain Rice
350 g Fresh Salmon; Cubed
3 Eggs; Boiled And Sliced
Salt
Freshly Milled Pepper

Make the sauce by belting butter in a pan. Gently fry the onion then mix in
flour and curry powder.

Add tomato puree, cook for 10 minutes, then gradually add chicken stock to
make a smooth sauce.

Add remaining ingredients, bring to the boil and simmer gently for 30
minutes. Cook the rice. Poach the salmon. Heat the sauce.

Place the rice in a serving dish. Mix together the sauce and the salmon.
Pour the mixture over the rice and garnish with four slices of boiled egg
per portion.
Posted to EAT-L Digest 06 Aug 96

Date: Wed, 7 Aug 1996 13:03:20 EDT

From: erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : By Adam Standen, Simpson's Master Cook