Smoked salmon kedgeree with quails' eggs

Yield: 4 servings

Measure Ingredient
12 \N Quails' eggs
8 ounces Smoked salmon trimmings
2 ounces Butter
1 \N Onion; finely chopped
1 \N 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 \N Lemon; juice of
\N \N Sliced lemon and parsley to garnish

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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Carlton Food Network

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