Smoked Salmon Kedgeree

Ingredients(2 People)

• BASE
• Le Fumoir Norwegian Oak Smoked Salmon – 150 g (flaked)
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• Basmati Rice – 200 g
• Butter – 30 g
• Onion – 1 (finely diced)
• Mild Curry Powder – 1 tbsp
• Ground Turmeric – ½ tsp
• Fish or Vegetable Stock – 400 ml
• TOPPINGS
• Eggs – 2 (soft-boiled, halved)
• Fresh Parsley (chopped) – a handful
• Lemon – 1 (cut into wedges)
• Pinch of Chili Flakes
• Pinch of Salt & Pepper

Method(25 Mins.)

1. 01 Melt the Butter in a wide pan and sweat the Onion over low heat for 5 minutes until soft.
2. 02 Stir in the Curry Powder and Turmeric and cook for 1 minute until fragrant.
3. 03 Add the Basmati Rice, stirring to coat every grain in the spiced butter.
4. 04 Pour in the Stock, bring to a simmer, cover and cook for 12–15 minutes until the rice is tender and the liquid is absorbed.
5. 05 Remove from the heat and gently fold through the flaked Smoked Salmon so it warms through without breaking apart too much.
6. 06 Season with a pinch of Salt, Pepper and Chili Flakes to taste. Spoon into bowls, top with the soft-boiled Egg halves and chopped Parsley, and serve with a lemon wedge on the side.