Yield: 4 servings

Method:

If using haddock, rinse the fish, then heat the milk in a small pan over medium heat (do not boil) and add the fish, breaking it up if necessary. Reduce the heat to low and poach the fish for about 10 minutes. Remove the fish from the milk, and discard the milk. When the fish is cool enough to handle, remove and discard any skin and bones and break the fish into small pieces with your hands.

If using regular smoked salmon, cut it into small strips. If using fresh salmon, break the fish into small pieces with your hands. Set aside.

Put the rice into a large bowl, breaking it up with your hands if it has clumped together, and stir in the curry powder, cayenne, and salt and pepper to taste.

Melt 1 tablespoon of the butter in a large skillet over medium heat, then add the onion and cook for about 8 minutes.

Melt the remaining 2 tablespoons of the butter in a small pan, then drizzle it over the rice. Add the onion and the butter it cooked in, then stir in the fish. Add the eggs and parsley and mix everything together well. Adjust the seasoning with salt and pepper, then scatter the chives over top. Serve warm or at room temperature.