If you don’t fancy seafood for breakfast, Kedgeree is also a popular lunch or supper dish. There are many variations so feel free to experiment, some recipes add cream for richness while many include sultanas or currants, and you can use leftover steamed rice if you have some handy. This version is inspired by Elizabeth David’s recipe in Spices, Salt and Aromatics in the English Kitchen.
1 brown onion, chopped
¼ teaspoon ground turmeric (see notes)
¼ teaspoon ground ginger (see notes)
¼ teaspoon ground cumin (see notes)
¼ teaspoon garam masala (see notes)
1 cup basmati rice
2 cups water
1 hot-smoked Trout, skinned and boned, flesh broken into chunks
2 hard boiled eggs, roughly chopped
¼ cup finely chopped curly parsley
Salt flakes and cayenne, to taste
1 lemon, sliced into wedges
Mango chutney, to serve
Heat two-thirds of the butter in a frying pan and cook the onion, covered over a low heat, until golden, about 5 minutes. Stir in turmeric, ginger, cumin and garam masala. Add rice and stir to coat well with butter. Add water, bring to the boil, then reduce heat to lowest setting, cover and cook for 10-15 minutes until water is absorbed and rice is tender. Add salt and cayenne. Using a fork, gently stir in fish, eggs, parsley and remaining butter.
Spoon into a hot serving dish, surround with lemon wedges and serve with mango chutney on the side.
Substitute ½ teaspoon of curry powder for the spices if you prefer.
Hot-smoked Salmon or any other hot-smoked fish.