1 lb. (or more) fresh salmon fillet
1 1/2 tbsp. butter
3/8 c. chopped white onion
3/8 c. chopped celery
3 tbsp. flour
1/4 tsp. no salt
1/4-1/2 tsp. dill weed
Milk
3 c. cooked white rice
3 hard boiled eggs, chopped

Poach salmon in a small amount of water and reserve the water. Flake and debone the salmon. Saute onion and celery until limp NOT brown. Remove onion and celery from heat and add flour and seasonings. Add milk to salmon poaching liquid to make 1 cup. Add this to onion-celery mixture and cook uncovered to thicken.

In a large bowl mix onion-celery mixture with rice, eggs and salmon and press into a 1 1/2 quart ring mold. Cover with plastic wrap and heat through in microwave for about 10 minutes on half power. Yield 8 servings.

Use a 25 centimeter glass ring mold, such as the one by Pyrex. Once ring mold is filled, it can be refrigerated or even frozen for later use. Of course it will take longer in the microwave to heat it up again. The ring will hold together if unmolded, and it looks nice filled with cooked green peas.