Smoked trout kedgeree
- 3 eggs
- 150g basmati rice
- A small knob of butter
- 3 spring onions (sliced)
- 1 tbs curry powder
- 300ml of chicken stock
- 150g smoked trout
- A small handful of chopped dill
- Lemon wedges
Place the eggs in a pan of cold water. Bring to the boil and let them cook for a further 7 minutes.
Rinse the rice in cold water and let it soak for 5 minutes.
Melt the butter in a deep frying pan and cook the spring onions for a minute. Stir in the curry powder and cook for another minute. Add the drained rice and stock, then bring to a simmer. Put on the lid and cook on a low heat for 12 minutes or until the stock has been absorbed and the rice cooked (add extra boiled water if needed). Stir in the trout with some seasoning and leave covered for a minute to warm through.
Peel the eggs and quarter. Serve the kedgeree with the eggs and dill and squeeze over some lemon juice. For the perfect Sunday brunch, serve with a glass of Bulari Rosé 2018.