Traditional-type kedgeree

Ingredients

(5 portions)

325g fresh salmon
150g long grain rice
5 hard boiled eggs
¼ litre curry sauce

The curry sauce

¼ pint chicken stock
2oz curry powder
2oz plain flour
¼ chopped small onion
1 chopped apple
1 teaspoon tomato purée
4oz butter
½ oz raisins

Method

To make the sauce melt the butter in a pan gently fry the chopped onion in it.

Mix the flour and curry powder and add to the butter in the pan.

Add tomato purée and allow to cook gently for ten minutes.

Gradually add the chicken stock to form a smooth sauce. Add the remaining ingredients. Bring to the boil and gently simmer for half an hour.

Poach the salmon in water. When cooked lightly flake the flesh.

Cook the rice in lightly salted water. Slice the egg ½cm thick.

Heat the sauce in a pan lightly toss the fish in the sauce and adjust seasoning and consistency.

Dress the hot rice around the edge of the plates and fill the fish mixture in the middle of each. Garnish with parsley and the hard-boiled egg slices.