Kedgeree tastes delicious for breakfast, brunch, lunch or supper. Our version uses canned wild Alaska salmon for flavour and convenience and each serving is topped with a poached egg - instead of the usual hard-boiled - for a fabulous finish. Try serving this to a loved one as a special romantic breakfast. It’s also a delicious and healthy meal to serve up to hungry hoards at Easter family gatherings.
Serves 4
1 x 418 g or 2 x 213 g cans red or pink Alaska salmon
1 vegetable stock cube
2 tablespoons olive or vegetable oil
300 g (10 oz) long-grain brown rice
1 bunch spring onions, trimmed and chopped
½ teaspoon cumin seeds
2 teaspoons medium curry powder
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper
4 eggs
fresh parsley, to garnish
• Drain the salmon, reserving the liquid. Remove the skin and bones, if wished, then use a fork to flake the salmon into large chunks. Set aside
• Pour the reserved liquid from the salmon into a measuring jug and make it up to 1.2 litres (2 pints) with hot water. Add the vegetable stock cube and let it dissolve
• Heat the oil in a frying pan and add the rice and spring onions. Sauté them gently for about 5 minutes, without browning, then add the cumin seeds and curry powder and cook for another 30 seconds or so
• Add the stock to the pan and bring up to the boil. Reduce the heat and simmer, uncovered, until all the liquid has been absorbed and the rice is cooked, stirring from time to time. Add a little extra water if necessary
• Add the salmon and parsley to the cooked rice and stir through gently. Season with salt and pepper. Turn off the heat