Method
Ingredients
Ingredients
- 1 pouch Tilda Pilau rice
- 1 large knob of butter
- 4 spring onions, finely shredded
- Handful parsley, finely chopped
- Zest of 1 lemon
- Juice of ½ a lemon
- 1 cooked salmon fillet, or 200g left over salmon
- Salt & pepper
- Lemon wedges
- 2 hard-boiled eggs
Method
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Heat the butter in a large frying pan.
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Add the spring onions and fry gently until softened.
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Add the Pilau rice, lemon zest and juice. Stir well.
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Add the salmon and heat through until piping hot.
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Season well with salt and pepper and stir in the parsley.
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Serve with lemon wedges and quartered hard-boiled eggs.
