Kedgeree

Cook Time 30 minutes

Servings 4

Ingredients

30g butter

1 onion, sliced

1 x 3 cm piece ginger, minced

2 cups cooked and cooled basmati rice

1 tbsp curry powder

250g hot smoked salmon, flaked 

Juice 1 lemon

4 boiled eggs, quartered

4 sprigs coriander, leaves picked and chopped

Method

Melt the butter and fry the onion and ginger for a minute. Add the curry powder and fry for 10 seconds then add cooked rice and fry for 4-5 minutes to heat the rice through.

Now add the lemon juice, half of the eggs and hot smoked salmon. Season to taste and gently fold through.

Spoon onto a platter. Garnish with eggs and coriander.