Smoked salmon kedgeree

February 25, 2009

Serves 4

3 cups water 2 eggs Salt, to taste 1 1/2 cups basmati rice 1 cup frozen peas 1 tablespoon butter 1 small onion, chopped 2 teaspoons mild curry powder, or to taste 1 teaspoon turmeric 1/2 teaspoon cumin Pinch of ground cloves 1/2 cup light cream 4 ounces smoked salmon, cut into 1-inch slivers 3 tablespoons chopped fresh parsley leaves 1. Bring a large saucepan of water to a boil. Add the eggs. Let the water bubble steadily for 9 minutes. Transfer the eggs to a bowl of very cold water and let the tap run into it. Crack the shells and peel them. Dry and chop coarsely.

2. Refill the saucepan with water. Add a generous pinch of salt. Bring it to a boil. Add the rice and cook it for 11 minutes or until it is tender but not quite cooked through. Drain into a colander and use the back of a spoon to poke holes in the rice for the excess water to drain.

3. In a colander, rinse the peas with hot water for a minute until they defrost.

4. In the saucepan, melt the butter. Cook the onion, stirring often, for 5 minutes. Stir in the curry powder, turmeric, cumin, and cloves. Cook the mixture over low heat, stirring constantly, for 2 minutes.

7. Add the cream, a little at a time, stirring constantly. Stir in the smoked salmon and eggs. Cook, stirring gently, for 1 minute. Stir in the rice and peas. Add all but 1 tablespoon of the parsley and stir again. Taste for seasoning and add more salt, if you like. Sprinkle with the remaining parsley.

Robin Shepard