Smoked salmon kedgeree with quails' eggs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Quails' eggs | |
| 8 | ounces | Smoked salmon trimmings |
| 2 | ounces | Butter |
| 1 | Onion; finely chopped | |
| 1 | 8 ounces lon grain rice; cooked | |
| 1 | tablespoon | Chopped parsley |
| 1 | teaspoon | Ground turmeric |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ½ | teaspoon | Chilli powder |
| ½ | Lemon; juice of | |
| Sliced lemon and parsley to garnish | ||
Directions
Hard boil the quails' eggs by placing them in a pan of cold water, bringing to the boil and simmering for 3 minutes. Plunge into cold water immediately and then peel. Slice in half lengthways.
Melt half the butter in a frying pan and cook the onion over a gentle heat for 10 minutes without colouring. Add the spices and cook for 1 minute. Add the cooked rice and the salmon and toss gently. Now add the parsley, lemon juice and remaining butter and season with ground black pepper. Add a little salt but not too much as the salmon is already quite salty.
Put the rice mixture into a serving dish and top with the eggs. The heat from the kedgeree will heat them through gently. Garnish with parsley and sliced lemon and serve.
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