Kedgeree

Ingredients

• 300 g basmati rice
• 5 dl water
• 1 tsp salt
• 6 egg
• 60 g butter
• 1 onion, finely chopped
• 2 tsp curry powder
• ½ tsp ground turmeric
• 350 g smoked salmon, torn into large flakes
• 150 g frozen peas
• 3 tbsp heavy cream
• 3 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges
• ½ tsp black pepper

Method

1. 1.

   Steam the basmati — Rinse the basmati in cold water until the water runs clear, then tip it into a saucepan with the 500 ml water and the salt. Bring to the boil, cover, drop to the lowest heat for 10 minutes, then leave it covered off the heat for another 5 to finish steaming.

2. 2.

   Soft-boil the eggs — Meanwhile lower the eggs into a pan of boiling water and cook for exactly 7 minutes for a yolk that is set at the edge and still soft in the middle. Cool them under cold running water, peel and cut into quarters.

3. 3.

   Soften the onion and spices — Melt the butter in a wide frying pan and cook the onion gently for 6-8 minutes until soft and translucent but not coloured. Stir in the curry powder and turmeric and fry for a further minute, until the spices smell toasted rather than raw.

4. 4.

   Bring in peas, rice and cream — Add the frozen peas with a splash of water and cook for 2 minutes until bright green. Fork the rice into the pan in loose handfuls, breaking up any clumps, then stir in the cream and warm everything through.

5. 5.

   Fold in the smoked salmon — Take the pan off the heat and fold through the smoked salmon so it barely warms and stays in distinct flakes rather than breaking down. Season with the black pepper and taste for salt — the fish is already salty.

6. 6.

   Top with egg and parsley — Scatter over the parsley, arrange the quartered eggs on top and serve straight from the pan with the lemon wedges for squeezing.