- 0 - 30 Minutes
- Serves 2
- 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
Heat the butter in a large frying pan.
Add the spring onions and fry gently until softened.
Add the Pilau rice, lemon zest and juice. Stir well.
Add the salmon and heat through until piping hot.
Season well with salt and pepper and stir in the parsley.
Serve with lemon wedges and quartered hard-boiled eggs.