Smoked salmon and smoked duck kedgeree

Method

1. Cook the rice in plenty of salted boiling water in a large saucepan for 10 minutes or until just tender. Drain and rinse with boiling water, then drain again.

2. Melt the butter in a large frying pan or wok and add the onion.

3. Fry gently for 10 minutes, stirring now and then. Add the coriander, cumin, turmeric and chilli powder. Mix in well and cook gently for 1-2 minutes.

4. Add the drained rice, mixing well. Mix in the smoked salmon and smoked duck.

5. Stir in the cream, 2 tablespoons of parsley, lemon zest and juice and season with salt and freshly ground pepper.

6. Top the kedgeree with the quartered eggs, sprinkle over the remaining parsley and serve.

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Ingredients

225g Basmati rice
salt and fresh ground black pepper
55g Butter
1 onion, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2-1 tsp Chilli powder
115g Smoked salmon, cut into strips
115g smoked duck, sliced
3 tbsp double cream
3 tbsp chopped parsley
grated zest and juice of 1 lemon
4 Eggs, hard-boiled and quartered

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