Yield: 4 servings
|12 \N||Quails' eggs|
|8 ounces||Smoked salmon trimmings|
|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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