Storecupboard salmon kedgeree recipe | Sainsbury`s Magazine

Ingredients

• 50g unsalted butter
• 1 onion, finely sliced
• 10 cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 2 garlic cloves, crushed
• 250g basmati rice, rinsed
• 500ml hot chicken stock*, made using 1 stock pot or cube
• 1 bay leaf
• 4 medium eggs, at room temperature
• 2 x 170g tins wild Pacific red salmon, skinless and boneless, drained
• 20g flat-leaf parsley, finely chopped
• juice of 1 lemon, plus extra wedges to serve
• about 150ml Greek yogurt*, to serve (optional)