- Cook long grain rice, such as basmati in boiling water for 12 minutes or until just tender, then drain well.
- In a saucepan, melt butter, then add spices, milk and bay leaves. Bring just to the boil, then lower the heat and add flaked salmon, spring onions, rice, lemon zest and juice of a lemon. Stir-fry for a few minutes until heated through.
- Stir in chopped parsley just before serving. Season with salt and pepper to taste, then garnish with hard boiled egg quarters and serve immediately.
Tip: Use basmati or jasmine rice for this dish as these types of rice have perfumed flavours.