This is a good family dish and ideal for entertaining at a Sunday morning brunch.
It is ideal for any kind of smoked fish or even a strong tasting or firm flesh fish. The English like their Kedgeree with smoked kippers. If you smoke your own the fish on the bone it will keep the fillet moist and sweet.
Sometimes I pre-cook the rice in my electric rice cooker but the method below cooks everything together.
30g unsalted butter
2 tbspns grapeseed oil
2 small French eschallots or 1 brown onion
6 green cardamom pods split open
1 tsp turmeric powder (do not omit this ingredient)
5 cm piece of cinnamon stick
2 bay leaves, finely shredded
700g Basmati rice
1 litre chicken stock or fish stock
4-6 eggs hard-boiled for 8 minutes
750g smoked fish, smoked trout is ideal
1 cup chopped flat leaf parsley
Salt and freshly ground black pepper
Lemon wedges to serve
Melt butter in a large deep pan (enamelled cast iron works well) and add onion and cook for five minutes on medium heat to soften the onions. Do not brown. Add the split cardamom pods, turmeric, cinnamon stick and shredded bay leaves. Add rice, stir evenly coat the grains.
Add stock and 1 tsp salt and bring to the boil. Cover pan with close fitting lid, lower heat and leave to cook gently for 15 minutes.
Peel the skin from the trout and remove the bones. Stir through the rice.
Peel and slice the eggs into quarters. Place halved eggs on top of serving dish. Sprinkle with chopped parsley.
Tip: as soon as the eggs have boiled place in cold water to bring temperature down – this avoids the ugly green ring forming around the yolk.