Preparation:
Cook onion in butter until lightly browned; add flour and blend. Gradually add mushroom soup and beer. Cook over low heat until thickened, stirring constantly. Season with salt and pepper. Add flaked salmon and diced hard-cooked eggs.
Cook rice. Add 2 TBS butter and blend with fork; pack into buttered ring mold and turn out on hot serving plate. Fill rice ring with salmon mixture. Garnish with pimento or watercress. |
