Two cups (one 450g can) of salmon
2 lightly beaten eggs
1/2 cup milk
1/2 teaspoon salt
3 cups cooked rice
1/8 teaspoon black pepper
1 tablespoon finely chopped onion
1 tablespoon finely chopped green bell pepper, pickled
1 tablespoon freshly squeezed lime juice
Two cups (one 450g can) of salmon
2 lightly beaten eggs
1/2 cup milk
1/2 teaspoon salt
3 cups cooked rice
1/8 teaspoon black pepper
1 tablespoon finely chopped onion
1 tablespoon finely chopped green bell pepper, pickled
1 tablespoon freshly squeezed lime juice
Let the salmon liquid drain completely and reserve it for the egg sauce
Remove the skin and bones, and cut into pieces
Add the eggs to the salmon; mix well
Combine the remaining ingredients
Pour into a well-greased baking dish
Bake in a moderate oven for about 25 minutes
Serve with warm egg sauce
Serves 6
