- Boil the rice in salted water until just under-cooked, strain, refresh in cold water, strain again and leave aside.
- In a large frying pan or wok heat half the butter, add the curry powder, let this fry for a few minutes and then add the finely chopped spring onions, allow to cook and then add the sliced mushrooms and let these cook too.
- Add the cooked rice and let this heat through completely and then stir in the 200g Salar Flaky Smoked Salmon pieces, plenty of chopped parsely or coriander and the peas. Finally stir in the rest of the butter.
- Serve hot garnished with the hard boiled eggs.