Smoked salmon kedgeree 28 September 2015
75 g butter
1 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, crushed
2 tsp fresh root ginger, finely grated
2 tbsp mild curry powder
445 g long grain rice, washed
550 ml vegetable stock
6 large free-range eggs
500 g kiln smoked salmon
a small bunch coriander leaves, chopped
- Melt the butter with the oil in a large saucepan and fry the onions for 5 minutes to soften. Add the garlic and ginger and fry for 2 more minutes.
- Add the curry powder and rice and stir to coat in the butter, then add the stock, stir once and bring to a simmer. When it starts to bubble, put a sheet of foil over the top and clamp on the lid – you want to let as little steam escape as possible.
- Reduce the heat to its lowest setting and cook for 12 minutes without lifting the lid. When the time is up, turn off the heat and leave to stand for 10 minutes. ·
- Meanwhile, put the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for 7 minutes then refresh in cold water. Peel the eggs and cut them in half.
- When the rice is ready, flake in the smoked salmon and fold it through with the chopped coriander. Divide between six warm bowls and garnish each one with two boiled egg halves.