Salar Flaky Smoked Salmon Kedgeree

Recipe by Tom Hearne, Bath

Ingredients:

5oz basmati rice, 4 oz butter, a good pinch of curry powder, 4 spring onions finely chopped, 5 oz oyster or shitake mushrooms sliced, 6-7oz Flaky Smoked Salmon broken into pieces, fresh parsley or coriander, 6oz shelled peas (frozen are fine), 2 large hardboiled eggs quartered.

Method:

Boil the rice in salted water until just under-cooked, strain, refresh in cold water, strain again then leave aside.

In a large frying pan or wok heat half the butter, add the curry powder, let this fry for a few minutes and the add the finely chopped spring onions, allow to cook and then add the sliced mushrooms and let these cook too.

Add the cooked rice and let this heat through completely and then stir in 6-7oz Flaky Smoked Salmon pieces, plenty of chopped parsely or coriander and the peas. Finally stir in the rest of the butter.

Serve hot garnished with the hard boiled eggs.