Seafood Rice

Course : Seafoods
Serves: 2
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213 gram canned Alaska salmon -- (pink or red)
175 grams long grain rice
75 grams shelled prawns
2 teaspoons paprika
2 tablespoons sherry -- (or slightly more)
175 gram curd or cream cheese
4 medium spring onions -- - trimmed and chopped

Preparation / Directions:

Drain the can of salmon, reserve the juice. Flake the fish, set aside. Cook the rice in a saucepan with the salmon juice and 450 ml or 3/4 pint boiling water. Put the prawns, paprika, sherry and cheese into a blender. Blend until well chopped then heat in a saucepan until almost boiling. Stir in the flaked salmon. Warm through but do not boil. Stir the onions into the cooked rice. Pile onto individual serving plates and pour the salmon sauce over.

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