- 1-pound can salmon
- 3 tablespoons butter or other fat
- 1/4 cup flour
- 1/2 teaspoon salt
- Dash pepper
- Dash nutmeg
- 2 cups liquid (liquid from canned salmon plus milk to make volume)
- 2 hard boiled eggs, chopped
- 3 cups cooked rice
- Drain and flake salmon, saving liquid.
- Melt butter and blend in flour and seasonings.
- Add liquid gradually and cook until thick and smooth, stirring constantly.
- Add salmon and eggs; heat.
- Serve over rice or in a rice ring.