Hot-smoked salmon kedgeree
Summary Not available
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 5 tbsp olive oil
- 2 onions (sliced)
- 1 tsp salt
- 5 tsp paprika
- 5 tsp garam masala
- white rice
- hot-smoked salmon (broken into bite-sized pieces)
- frozen peas (defrosted under a cold tap)
- double cream
- 2 tbsp fresh coriander
- 2 tbsp fresh chives
- 4 free-range eggs (peeled and quartered)
- 1 lemon (cut into wedges)
Put a large, deep frying pan over a medium heat
Add the cumin and coriander seeds and stir until they begin to pop
Be careful not to burn them
Crush to a fine powder in a spice grinder or pestle and mortar
In the same pan, warm the oil over a medium heat
Add the onions and salt and cook for 5 minutes, or until soft and translucent
Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes
Increase the heat to medium and add the rice
Stir until it is coated with all the spices
Add the hot-smoked salmon and peas and cook until they are warmed through
Take off the heat and stir in the cream, coriander and chives
Top with the eggs
Serve with a wedge of lemon
No extra notes