Salmon Kedgeree
- 2 tsp each cumin and coriander seeds
- 5 tbsp olive oil
- 2 sliced onions
- ½ tsp each paprika and garam masala
- 500g cooked white rice
- 500g hot smoked salmon chunks
- 225g peas
- 50ml double cream
- 2 tbsp each chopped coriander and chives
- 4 hard boiled eggs, quartered
- Fry the cumin and coriander seeds in a large frying pan until starting to pop, then crush them in a pestle and mortar. Warm the oil and fry the onions in a pinch of salt for 5 mins, then add the spices, reduce the heat and cook for 5 mins more. Stir in the rice to coat, then toss in the fish chunks and peas, and cook for 5 mins.
- Remove the pan from the heat. Stir in the cream and herbs, then top with the quartered eggs. Serve immediately with a slice of lemon, and enjoy.
30 mins
4 serving