200g/8oz cold smoked trout, sliced into strips
200g/8oz basmati rice
1 large onion, finely chopped
1 tbsp. medium curry powder
1/2 tsp. nigella seeds
400ml/14 fl oz vegetable stock
Pinch saffron threads
1 medium onion, cut into strips
Handful coriander, chopped
Handful parsley, chopped
1 lemon, zest only
3 hard-boiled eggs, quartered
Plain yoghurt, to serve
Smoked Trout Kedgeree
Preheat the oven to 170°C/325°F/Gas Mark 3. In a wide shallow pan fry the diced onion over a medium heat, stirring constantly until transparent and soft. Sprinkle in the curry powder and nigella seeds halfway through the softening.
Add the rice and keep stirring, making sure it does not stick to the pan. Pour in the stock with the pinch of saffron threads and stir. Bring to the boil and cover with a lid. Transfer to an over-proof dish and cook for about 20 minutes. Meanwhile, fry the onion strips in oil for as long as it takes to become crisp and brown. Dry on kitchen paper and leave to one side.
Once out of the oven, fluff the rice up with a fork. Add the strips of trout, making sure they do not stick together. Toss in the coriander, parsley and lemon zest and fork this through the mix. Add the egg, lightly mixing so they do not break up.
Serve the kedgeree with a dollop of yoghurt, the crispy onions and brown soda bread.