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.