Quick and a cutlet above
Hot-smoked salmon kedgeree with cucumber and herb salad
Serves 6
shallow ovenproof dish. Place half the rice in an even layer on the bottom of the dish. Spread the salmon, boiled eggs and spring onions over the rice and pour in half the sauce to cover. Put the remaining rice in an even layer on top and pour the remaining sauce over the top. Dot the top with the remaining butter and place in the oven for 30 minutes or until bubbling and golden. Just before serving, combine the yoghurt, cucumber, chives, basil, mint, and lemon juice. Taste, season well, and serve with the kedgeree. – Ray McVinnie 5 minutes. Uncover and fluff up the rice with a fork. Set aside to cool. Put the milk, onion, bay leaf, cloves, cinnamon stick and turmeric in a saucepan. Slowly bring to the boil and stir in enough of the cornflour mixture so you have a thin white sauce with the consistency of liquid cream. Strain out the onion and spices and discard. Add the chilli flakes, parsley, cumin seeds, and zest, then taste and season well. Reserve. Preheat the oven to 200 degrees Celsius. Use 1 tablespoon of the butter to grease the base of a Place the rice in a saucepan and cover with water to 2cm above the level of the rice. Bring to the boil, turn the heat down to the lowest setting, cover and cook for 20 minutes without uncovering. Remove from the heat and let stand, still covered, for ■ 2 cups well washed basmati rice ■ 750ml milk ■ 1 small onion, peeled and halved ■ 1 bay leaf ■ 4 cloves ■ 1 cinnamon stick ■ 1⁄2 teaspoon ground turmeric ■ 3 tablespoons cornflour, mixed to a paste with 4 tablespoons water ■ A large pinch of chilli flakes ■ 4 tablespoons chopped parsley ■ 3 teaspoons toasted cumin seeds ■ Zest of 1 lemon, plus 1 tablespoon lemon juice ■ Salt and freshly ground black pepper ■ 3 tablespoons butter ■ 400g hot-smoked salmon, skinned, boned, and broken into bite-sized chunks ■ 6 eggs, placed in a saucepan of cold water, brought to the boil, boiled for 8 minutes, then cooled under cold running water, shelled and quartered ■ 2 spring onions, thinly sliced ■ 100ml plain unsweetened yoghurt ■ 1 cucumber, peeled and cut into irregular bite-sized chunks ■ 2 tablespoons each of chopped chives, and torn basil and mint leaves