Salmon and egg kedgeree
This fish-based recipe makes a really tasty meal.
- 50g/2oz butter
- 1 medium onion, chopped
- 10ml/2tsp mild curry powder
- 6 cardamom pods, crushed
- 225g/8oz basmati rice
- 6 large British Lion eggs
- 350g/12oz salmon fillet, skinned
- 150ml/1/4pt double cream
- rind and juice 1 lemon
- 60ml/4 tbsp chopped fresh parsley
- salt and freshly ground black pepper
- wedges of lemon and parsley to serve
- Melt the butter in a large pan, add the onion and sauté for 4 minutes or until soft. Add the curry powder, cardamom and rice and stir well until coated in butter. Add 600ml/ 1pt water and a pinch of salt. Cover the pan and simmer for 15 minutes or until the water has evaporated and rice is tender.
- Meanwhile, place the eggs in a large pan, cover with cold water and bring to the boil. Cook for 8 minutes, then drain, rinse in cold water, shell. Roughly chop and set aside.
- Place the salmon in a frying pan, add the cream and lemon juice, and bring to the boil. Cover and gently simmer for 5-6 minutes or until the fish flakes easily. Transfer to a plate and flake with a fork. Simmer the cream for 3 minutes or until slightly reduced.
- Fluff up the rice with a fork, stir in the cream and parsley and season well with pepper. Lightly fold the eggs and salmon through. Serve warm with wedges of lemon and parsley.