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

Directions

• For the smoked salmon and haddock kedgeree
• heat one tablespoon of the oil in a large non-stick frying pan over a medium heat and fry the two sliced onions slowly
• for 20-25 minutes
• stirring occasionally. You’re aiming for a crisp texture and deep golden-brown colour.
• Season with salt and pepper
• drain on kitchen paper
• and set aside in a warm place.
• Put the haddock
• skin-side down
• in a large frying pan and pour over enough water to just cover. Simmer
• covered
• over a low heat for 5-8 minutes until opaque and cooked through. Remove from the heat. Lay the smoked salmon in the liquid
• cover
• and let stand for two minutes. Drain the fish and discard the skins. Set aside.
• Put the rice in a sieve and hold under running water until the water runs clear. This removes starch and prevents clumping
• making the rice lighter and fluffier. Drain well.
• Heat the remaining tablespoon of oil in a large
• non-stick
• deep-sided frying pan or sauté pan. Add the chopped onion
• cardamom pods
• and cinnamon and fry over a medium-high heat for about five minutes
• or until the onion is golden-brown. Stir the drained rice into the onion in the pan. Pour in 450ml/15fl oz cold water and stir in the turmeric. Bring to the boil. Reduce the heat to low
• stir
• cover
• and cook for 12-15 minutes or until the water is absorbed. Take the rice off the heat and let it stand
• covered
• for five minutes before fluffing up the grains with a fork.
• Place the eggs in a small pan
• cover with cold water
• and bring to the boil. Simmer for six minutes
• at which point the white should be set and firm but the yolks slightly soft. Peel and quarter the eggs.
• Flake the fish into large pieces. Remove the cinnamon stick from the rice and carefully stir in the butter
• cream
• coriander
• fish
• and eggs. Season with salt and cayenne pepper
• and add the lemon juice. Heat through over a low heat
• stirring gently once or twice only so you don’t break up the fish.
• Serve the kedgeree with the warm crispy onion on top.