Smoked Trout Kedgeree

Smoked trout kedgeree

At Christmas I was the lucky recipient of a Hollies Farm Shop gift voucher, to the tune of fifty quid;  from past experience, enough for two carrier bags of luxury, edible goodies.

Amongst the local sausages, rump steaks and divine patés (I was devastated that they'd sold out of Morecambe Bay potted shrimps) I bought a fairly hefty looking piece of smoked trout. Smoked trout is something I adore, but rarely buy; I don't know why not, this magnificent looking specimen was a shade over £3.

Smoked products have a great shelf life (and they say smoking is bad for you) so I had no need to rush it or freeze it and ruin it. Plenty of time to decide how to the rascal justice - this is what I came up with.

Smoked Trout Kedgeree (serves 2) From start to finish, this takes no more than 20 minutes and is something I'll be doing again.

You need:
1 smoked trout, flaked and boned
120g rice
Saffron
Juice of half a lemon
2 medium free range eggs
1 medium onion (thinly sliced)
3 spring onions
2 tsp curry powder
1 red chilli (chopped)
Fresh parsley
Salt and Pepper

Boil a kettle of water
Drop the eggs into a pan of the boiling water for 6-7 minutes, then remove from the heat and drain.
Boil the rice, with salt and saffron until tender (around 12 minutes)

While the eggs and rice are cooking warm some olive oil in a pan and over a fairly high heat cook the onions until they take on a soft texture, and a golden colour. By this point your rice should be cooked, so take that off the heat and drain it in a colander.
Add the curry powder to the hot onions and stir, then add the flaked trout, chopped chilli, spring onions and lemon juice. Reduce the heat and stir for two or three minutes. Season with salt and pepper to taste. Sprinkle in a small handful of chopped parsley and it's ready to serve.

Dish out onto a plate, then peel and cut your eggs into quarters, placing on top of the rice. Finish with a final flourish of parsley and dig in.