1 1/4 cups basmati or other long-grained rice
6 tablespoons butter
1 tablespoon vegetable oil
1 onion, halved and thinly sliced
8 ounces salmon, poached, bone, skinned and flaked into large pieces
3 hard-boiled eggs, chopped
3 tablespoons double cream
2 tablespoons chopped parsley
salt and pepper

Cook the rice following the directions on the package. Drain well and keep warm.

Meanwhile, make the sauce. Melt 2 tablespoons of the butter with the oil. Fry the onion until soft. Add the hot rice, the remaining butter, and all the other ingredients. Season. Cook very gently, stirring constantly, try not to break up the salmon flakes or the eggs, until the kedgeree is hot.

SERVES 4