2 Arbroath smokies
4 spring onions, chopped
4 oz (100 g) cooked rice
2 hard-boiled eggs, diced
1 stick celery, sliced
1 tablespoon chopped parsley to garnish
1. Remove the skin from the fish and flake the flesh into a bowl. Season with black pepper.
2. Add the spring onions, rice, egg and celery.
3. Mix in sufficient dressing to coat the ingredients.
4. Toss well and serve garnished with the chopped parsley.