Ingredients Jump to Instructions ↓

  1. butter

  2. 1 small onion , halved and sliced

  3. 1 tsp curry powder

  4. 150g basmati rice

  5. 300ml chicken stock or vegetable stock

  6. 3 eggs

  7. 70g smoked salmon , torn into pieces

  8. 1/2 small bunch parsley , chopped

  9. 1 lemon ,

  10. 1/2 juiced, other

  11. 1/2 cut into wedges

Instructions Jump to Ingredients ↑

  1. Heat a large knob of butter in a pan. Cook the onion with a pinch of salt on a fairly high heat until golden and caramelised. Stir in the curry powder and cook for 1 minute. Add the rice and stir to coat. Add the stock, bring to a gentle simmer then put on a lid and cook for about 10-12 minutes until all the liquid has been absorbed and the rice is tender.

  2. Meanwhile, drop the eggs into boiling water for 8 minutes, rinse under cold running water, then shell. Stir the salmon, parsley and lemon juice through the rice and divide between 2 dishes. Quarter the eggs and serve on top of the rice with lemon wedges.


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