Hot-Smoked Salmon & Egg Kedgeree

Name: Hot-Smoked Salmon & Egg Kedgeree
Ingredients: 50 g (2 oz) butter; 1 medium onion, finely chopped; seeds from 4 green cardamom pods; 1⁄4 teaspoon turmeric powder; a small piece of cinnamon stick; 350 g (12 oz) basmati rice; 600 ml (1 pint) chicken stock; 2 bay leaves; 4 eggs; 350 g (12 oz) hot-smoked salmon, broken into flakes; 1 tablespoon lemon juice; the leaves from 1 x 20-g (3⁄4-oz) packet curly parsley, chopped; salt; freshly ground black pepper

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Hot-Smoked Salmon & Egg Kedgeree The beauty of this dish is that it can be cooked in advance, covered with cling film and reheated in the microwave on full

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.

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