Kedgeree

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 2 oz butter
• 1 large onion, chopped
• Long grain white rice measured to the 10 fl level in a measuring jug
• Boiling water measured to the 20 Fl oz level
• 8 oz smoked salmon pieces
• 3 Hard Boiled Eggs chopped
• 3 tablespoons chopped coriander
• Juice and zest of a lime plus more lime segments to serve
• Salt and freshly milled black pepper
• Clean tea towel

Method

1. Put the smoked salmon in a bowl of cold water to soak out some of the salt, about 15 mins should do it. If you put it in just before you start cooking the onion that should be about right.
2. Measure out the spices into a small bowl
3. Melt 1 oz butter in a large saucepan and soften the onion in it. Next stir in the spices, cook for half a minute, then stir in the measured rice and add the boiling water. Stir once then, when it comes up to simmering point, cover with a tight-fitting lid and cook, very gently, for 15 minutes or until the rice grains are tender.
4. When the rice has been cooking for 10 minutes, drain the fish and put in a bowl, add the chopped boiled egg, limejuice and zest and the butter.
5. When the rice is ready, remove it from the heat and fork in the fish and egg mixture.
6. Cover the pan with a folded tea towel and replace it on very gentle heat for five minutes. Then tip the kedgeree quickly onto a hot serving dish, sprinkle on the coriander, season to taste and serve.