Salmon Kedgeree with Beetroot Slaw

Designed to be shared. The fresh and vibrant slaw is a perfect side to the fragrant, spicy rice and the salmon.

SERVES 4

TIME TAKEN 1 hour 30 minutes

2 x 200g salmon fillets, skins removed

2 tbsp olive oil, plus extra for brushing and if needed

finely grated zest of 1 lemon

sea salt and black pepper

300g basmati rice

1 small onion, finely chopped

4 garlic cloves, finely chopped

2 tbsp ground coriander

2 tbsp ground cumin

1½ tbsp ground turmeric

6 cloves

6 black peppercorns

1 cinnamon stick

6 curry leaves

6 green cardamom pods, lightly crushed

1 tbsp sea salt

100g peas, steamed or boiled

FOR the BEETROOT SLAW

2 medium raw beetroot, grated

1 garlic clove

4 tbsp white wine vinegar

2 tbsp olive oil

1 tbsp lemon juice

1 handful of fresh coriander, finely chopped

1 handful fresh mint, finely chopped

FOR THE CRISPY ONIONS

500ml rapeseed oil

1 large onion, finely sliced

TO SERVE

4 poached eggs

1 handful of fresh parsley, chopped

•  Combine all the ingredients for the slaw in a bowl and mix well. Cover and leave in the fridge until needed.

• Preheat the oven to 200C/180C fan/ gas 6. Place the salmon on a baking tray lined with parchment. Brush with the oil, sprinkle with the lemon zest and season. Bake for 15 minutes then allow to cool. Break into large flakes with a fork and set aside.

•  Rinse the rice in a large bowl until the water runs clear. Cover with fresh water and soak for 30 minutes.

•  Heat the 2 tablespoons of oil in a large heavy-bottomed pan over a medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and cook for 2 minutes. Add all the herbs and spices up to the salt then fry for a couple of minutes. Add more oil if it becomes too dry – you want a paste-like consistency.

•  Drain the rice and add to the pan, mixing to ensure it is well coated with the spice paste. Add 600ml water and the salt. Increase the heat to high to bring it to the boil. Reduce the heat to low, cover, and simmer for 30 minutes or until the rice is cooked.

•  While the rice is cooking, make the crispy onions. Heat the rapeseed oil in a wok over a medium heat. Add the onions to fry until golden, stirring so they don’t burn. Remove them using a slotted metal spoon and place on kitchen paper to soak up any oil.

•  Just before the rice is cooked, remove the cinnamon stick, cloves and cardamom pods from the pan. Add the peas and cook for a few minutes. Prepare the poached eggs.

•  To serve, spoon the rice on to a large platter. Top with the flaked salmon, poached eggs, crispy onions, and a generous amount of chopped parsley. Serve with the beetroot slaw on the side.