Hot smoked salmon kedgeree
Ingredients
- 1 courgette
- 2 tsp curry powder (Mustard)
- 1 handful of fresh dill
- 2 egg (Eggs)
- 1 lemon
- 1 brown onion
- 80g brown rice
- 2 hot-smoked salmon fillets (skin on) (Fish)
- 110g baby plum tomatoes
- ½ tsp turmeric
- 80g green beans
Description
- Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Rinse the rice and place in a saucepan with 400ml boiling water. Simmer for 20-25 mins until cooked.
- Fill a second saucepan with boiling water and boil the eggs for 6-7 mins, then run under cold water for 1 minute. When done, peel and cut into quarters; reserve for later.
- Meanwhile, trim the beans then cut in half. Dice the courgette into small cubes. Place both on a baking tray and drizzle with 1/2 tsp oil, season with sea salt and black pepper. Roast for 10 mins.
- Finely dice the onion. Heat a large frying pan with 1/2 tsp oil on a medium heat. Add the onion, turmeric and curry powder, cook for 5-10 mins until the onion has softened. Meanwhile, roughly chop the dill and add 3/4 to the pan (to taste), then stir. Reserve the remaining quarter for garnish.
- Halve the tomatoes. Remove the tray from the oven and add the tomatoes to the tray, then return to the oven for 5 more mins.
- Drain the rice and add to the frying, then stir. Quarter the lemon.Flake half the salmon and stir through the rice followed by the courgettes, beans and tomatoes, 1 tbsp water and a squeeze of juice from a lemon wedge.
- Serve the kedgeree topped with the egg, flake the remaining salmon over the top and sprinkle with the remaining dill. Season with black pepper and serve with a lemon wedge on the side.
