Hot-smoked trout kedgeree with spring onions & basil


Q Serves 3 Q Prep 15 mins Q Cook 20 mins Q £1.97 a por­tion Q 643 kcals, 24g fat, 12g sat. fat, 2g sugar

3 medium eggs 300g bas­mati or long-grain rice 2 tsp curry pow­der ½ tsp turmeric bunch spring onions small hand­ful chives 125g pack hot-smoked trout 50g but­ter small hand­ful thyme leaves, to serve FOR THE DRESS­ING 2 tbsp crème fraîche juice ½ lemon

1 Place the eggs in a small pan, cover with cold wa­ter and set on a high heat. As soon as the wa­ter comes to the boil, let it bub­ble away for 4 mins for al­most-hard-boiled eggs.

2 Boil the ket­tle. Tip the rice, curry pow­der and turmeric into a pan. Pour in boiled wa­ter to about 2cm above the rice (about 500ml, if you want to be pedan­tic). Cover with a lid, re­turn to the boil, then re­duce the heat to low and sim­mer fol­low­ing pack instructions.

3 Mean­while, slice the spring onions ( both the green and the white bits), snip the chives and break the fish into bite-sized flakes (re­mov­ing fine bones). Set every­thing aside.

4 Once the eggs are ready, drain and run them un­der a cold tap for a mo­ment to stop

them from cook­ing. Peel the eggs, cut them length­ways into quar­ters and set aside.

5 Next, pre­pare the dress­ing. Spoon the crème fraîche into a small bowl and squeeze in the lemon juice. Stir to­gether to com­bine, then season to taste (it should be quite thin, for driz­zling).

6 Check the rice is ten­der and fluff it up with a fork. Add the but­ter and let it melt for a mo­ment be­fore stir­ring it through. Add the spring onions, chives and smoked trout. Season and gen­tly stir every­thing to­gether.

7 Di­vide the kedgeree be­tween 3 serv­ing bowls, ar­range the quar­tered eggs on top and driz­zle over some dress­ing. Scat­ter over the thyme leaves and serve.

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