Fresh Salmon Kedgeree
|Vegetable oil||1 Tablespoon (Rapeseed)|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Cooked rice||1 Kilogram (Any Rice Will Work With This)|
|Salmon fillet||500 Gram|
|Ground black pepper||To Taste|
|Parsley||1 Cup (16 tbs), chopped|
In a large pan or wok, heat the oil and add the onion.
Cook on a medium heat for 5 minutes, trying not to let the onion brown.
Add the garlic, then the rice and toss well.
Remove from the heat.
Meanwhile, in a pan, heat two thirds water to one third vinegar (white wine or rice vinegar is best).
When it is boiling hard add 2 of the eggs and poach for 2 minutes.
Remove from the pan and add to a bowl of cold water to stop the cooking process.
Repeat with the remaining 2 eggs.
Heat a non-stick pan and add the salmon.
You don't need oil when cooking salmon in a non-stick pan as it releases its own oils.
Cook over a medium heat for 3-4 minutes on each side.
Return the rice pan to the heat and add the salmon to it, flaking it as you mix it in well with the rice mixture.
Add paprika and freshly ground pepper to taste.
Remove from the heat after a minute or so and mix in the parsley.
Divide the mixture between 4 bowls, placing a poached egg on each, and serve.