Recipe corner: Smoked salmon kedgeree

Love, love, love this dish.  There is already a classic kedgeree recipe on the blog which I also think is fabulous, but this smoked salmon version just has a little touch more luxury. We had this for a Sunday breakfast (which was when kedgeree was originally served.  Breakfast, I mean, not Sunday) but it would be perfect for supper too.  The portion is on the dainty side which is fine first thing in the morning but I would consider doubling up if I was going to serve it for a main meal.

Ingredients

90g basmati rice
Small onion, chopped
10g butter
Tsp cumin
Tsp ground coriander
Tsp tumeric
1/2 tsp chilli powder
120g smoked salmon, shredded
3 tbsp half fat creme fraiche
Zest of half a lemon, plus a squeeze of juice
Small bunch of fresh parsley, chopped*
2 medium eggs

*A note on herbs.  The leafier green herbs, such as parsley and coriander, do not last well if purchased in bunches and I often found that if I was buying them for a particular recipe I ended up having to throw some away.  Waitrose, and I imagine other supermarkets may do as well, sell them in blitzed up form in the freezer section which I find incredibly useful to have on hand.  You can add them to a dish direct from frozen.

Serves 2, 9 pro points per portion

First cook your rice according to your normal method.  You could even use one of those little microwave pouches if you felt so inclined - I certainly wouldn't judge.

Melt the butter in a large saucepan and then add the onion, turn the heat right down and allow it to cook until translucent and soft - about 10 minutes.  You can do this while the rice is cooking.

Now it's an assembly job - add the spices to the onion and cook out for a couple of minutes until they no longer smell raw.  Then stir through the cooked rice, ensuring that it gets well coated.  And then add the smoked salmon, the lemon zest and any seasoning (this dish loves black pepper).  If you're making the dish in advance (perhaps for the next morning) this is the stage at which you can stop.

Place two eggs in a pan, cover with cold water and set over a medium heat.  Bring to the boil and then cook for 4 minutes which will be a hard boil but with a suggestion of fudginess to the yolks - perfect for these purposes.  While this is happening you can stir the creme fraiche, the lemon juice and the parsley through the rice.

Peel the eggs under cold running water, cut in two and then serve the kedgeree with the eggs perched cheekily on top.  Wonder why you don't eat spicy food for breakfast more often.