250g basmati, long grain rice
75g butter
6 spring onions, trimmed and chopped
250g chestnut mushrooms, sliced or quartered
Handful of large raisins
1 tsp (or more) of your favourite curry paste or powder
2-3 tbsp chopped fresh parsley or coriander
350g flaked roast smoked salmon or trout
2-3 hard-boiled eggs, peeled and quartered
Extra chopped parsley or coriander, to garnish
Salt and freshly ground black pepper
Cook the rice according to the manufacturer’s instructions and drain well.

Melt the butter in a saucepan and add the spring onions, mushrooms and raisins and cook for 2 to 3 minutes.

Add the curry powder and cook gently for 2 minutes.

Stir in the rice, and parsley, mixing well to coat in the curry and butter, and evenly distribute the mushrooms. Now gently fold in the salmon. Season with salt and pepper to taste.

Cover and reheat gently for 5 minutes or until piping hot.

To serve, tip into a warmed serving dish and decorate with quartered eggs and extra parsley or coriander.

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