Speedy Salmon Kedgeree Recipe Recipe

Ingredients

4

medium

eggs

1

tbsp

(15ml)

olive

oil

1

onion,

finely

diced

1

garlic

cloves,

crushed

1

tsp

mild

curry

powder

1

tsp

turmeric

2x 250g

(9oz) re

ady

to

microwave

basmati

rice

300ml

(½pt) hot

vegetable

stock

3

tbsp

coriander

125g (4 ½oz)

frozen

peas

300g

(10oz)

hot

smoked

salmon

flaked

Lemon

wedges,

to

serve

Method

1. Place the eggs in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes before plunging into cold water, peeling and cutting into quarters.

2. Meanwhile heat the oil in a pan and saute the onion and garlic for 5 minutes. Stir through the curry powder and turmeric, then the rice.

3. Pour over half the stock and leave to simmer for 5 minutes. Then pour over the remaining stock, peas and flakes of salmon. Cook for a further 5 minutes before stirring through the coriander and egg quarters. Serve with lemon wedges.