Hot-smoked salmon kedgeree
- Clarify the butter by melting it in a microwave or in a small pan on the stove. Drain off the yellow butter oil (also known as ghee), and discard the white butter milk.
- Finely chop the white parts of the spring onions. Then slice the green parts and keep to one side for the garnish.
- Remove the chilli stalk, cut about 12 thin round slices from the top of the chilli for garnish, removing any seeds. Deseed and finely chop the remainder of the chilli to include in the dish.
- Heat the butter oil in a wide non-stick frying pan (with a lid) and then gently fry the spring onion whites, garlic and chopped red chilli for a few minutes, stirring to stop it sticking.
- Add the brown mustard seeds, stir and cook for a couple of minutes until you start hearing them ‘pop’.
- Add the grated ginger and the curry powder, stir and cook for a minute before adding the basmati rice and hot vegetable stock. Stir. Bring to the boil, then reduce the heat to a simmer and cover for about 12-14 minutes, until the rice is cooked through. Check it doesn’t run out of water before the rice has cooked, and stir occasionally to make sure it doesn’t stick.
- Meanwhile, bring a small pan of water to the boil, and add the eggs, cooking for about 5½ minutes, until just past soft-boiled. Remove the eggs from the pan straight away and place in cold water to stop the cooking. When cool enough, peel them.
- When the rice is cooked through, add the chunks of hot-smoked salmon, the eggs (torn into large chunks), the sliced green spring onions, most of the chopped parsley and lemon juice. Stir gently to combine.
- Dish on to plates or bowls, garnish with the remaining parsley, 3 rings of red chilli and a little freshly ground black pepper. Add a lemon segment, and serve with yoghurt on the side.
- Serve this with a Macon Chardonnay or wheat beer.
- This is best made just before it is eaten, so one for when you are happy for your diners to sit, chat and watch you with a glass of wine – an informal Sunday brunch perhaps?
- A creamy iced dessert to follow would complement the heat of this dish nicely – an Indian kulfi or an Italian semifreddo. Or maybe a Refreshing pear and lemon granita?.