Hot-Smoked Salmon Kedgeree with Quails’ Eggs

cook 30 mins
  • 3 tablespoons boiling water
  • pinch of saffron threads
  • 1 tablespoon vegetable oil
  • 25 g (1 oz) butter
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon finely grated fresh root ginger
  • 1 teaspoon mild curry powder
  • 250 g (8 oz) basmati rice
  • 750 ml (1 1/4 pints) fish or vegetable stock
  • 6 quails’ eggs
  • 300 g (10 oz) hot-smoked salmon fillets, skinned
  • 5 tablespoons crème fraîche
  • salt and pepper
  • chopped flat leaf parsley, to garnish
  • Pour the measurement water over the saffron in a jug and leave to infuse. Meanwhile, heat the oil and butter in a large saucepan. Add the onion and gently cook for 5 minutes until softened. Stir in the garlic and ginger and cook for a further 1 minute. Add the curry powder followed by the rice and stir until well coated.
  • Pour over the stock and saffron with its soaking liquid. Bring to the boil, then leave to simmer for 15 minutes.
  • Meanwhile, boil the quails’ eggs in a saucepan of boiling water for 3 minutes. Drain and cool under the cold tap, then shell and halve.
  • Break the salmon into flakes and add to the rice with the egg halves. Take off the heat, cover and leave to stand for 5 minutes to warm through. Gently stir in the crème fraîche and season. Spoon on to plates and scatter with chopped parsley to serve.
Like This? Try These
More on Food