There are innumerable recipes for this favorite English breakfast dish. Some call for Béchamel sauce, some for cheese. This version is easy.

Ingredients

　　3 cups hot cooked rice

　　4 hard-cooked eggs, chopped

　　1/2 cup olive oil or melted butter

　　16-ounce can pink salmon, drained, skinned, boned, and flaked

　　1 1/2 teaspoons salt

　　1 tablespoon curry powder

　　Dash cayenne

　　Chopped parsley

　　Mix the rice and eggs and sauté in the oil until the mixture is hot and the oil absorbed. Add the flaked salmon and seasonings, stir all together, and heat thoroughly. Pack into a bowl, then turn out on a hot platter and garnish with lots of chopped parsley.