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Salmon kedgeree

11 September 2006

Ingredients

1lb salmon fillet
4 eggs
8oz long grain rice
1oz mixed curry spices
2oz chopped shallots
A pinch of saffron
Flat parsley chervil chive and coriander - 3-4 oz in total picked and chopped
Salt and pepper
Olive oil

Method

Poach salmon for 2-3 minutes cool and flake. Cook rice and refresh. In a thick-bottomed pan sweat the shallots and add rice. Add the salmon flakes spices and saffron to this. Gently heat through.

In a separate pan poach the eggs. Add 2-3oz of the chopped herbs to the rice/salmon mixture and divide into four heaps on separate plates. Place a soft poached egg on top. Drizzle a little olive oil over and sprinkle with the rest of the herbs.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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