The flavours of salmon and prawn compliment each other perfectly in this kedgeree dish, with egg and coriander added to finish it off.
Preparation: 15 minutes
Cooking: 35 minutes
-3 medium eggs
-400g Lochmuir salmon fillets
-3 tbsp vegetable oil
-1 onion, chopped
-2-3 tsp korma paste
-300g easy-cook long-grain rice
-200g North Atlantic cooked, peeled prawns
-25g butter, softened
-2-3 tbsp lemon juice
-2 tbsp chopped coriander, plus a few leaves for decoration
1. Boil the eggs for 8 minutes, rinse under cold running water and leave to cool. Shell and quarter them, then set aside 6 quarters. Chop the remainder.
2. Meanwhile, put the salmon in a pan, skin side up and just cover with cold water. Bring slowly to the boil, then remove from the heat and cover with a lid. Leave for 4-5 minutes, depending on the thickness of the fish, until just cooked through, then remove the fish from the pan. Reserve 600ml of the cooking water.
3. Heat the oil and cook the onion over a moderate heat for 6-7 minutes until golden at the edges. Add the korma paste, rice and reserved water. Bring to a gentle simmer, then cover and cook for 15-20 minutes or until all the liquid has been absorbed and the rice is tender.
4. Flake the fish. Fork it through the rice with the prawns and chopped eggs. Cover the pan and leave for 5 minutes on a very low heat. Stir through the butter, lemon juice and coriander, and season. Decorate with the quartered eggs and some coriander leaves.
Per serving: 500 Calories, 24.8g Fat (7.3g Saturated), 0.76g Salt.
Top tip: When using coriander to flavour a dish, use the stalks as well as the leaves.