Smoked salmon and haddock kedgeree Archive

Ingredients

• 2 tbsp sunflower oil
• 3 onions, 2 thinly sliced, 1 finely chopped
• salt and freshly ground black pepper
• 350g/12½oz smoked, undyed haddock fillets, pin boned
• 100g/3½oz smoked salmon
• 250g/9oz basmati rice
• 3 cardamom pods, split
• ½ cinnamon stick, about 3cm/1¼in long
• ½ tsp turmeric
• 2 large free-range eggs
• 30g/1oz butter
• 100ml/3½fl oz single cream
• 2 tbsp finely chopped fresh coriander
• cayenne pepper, to taste
• ½ lemon, juice only