Hot-smoked Trout Kedgeree

Recipe by: www.olivemagazine.com

Serves 2

Ingredients

• 3 eggs
• 250g pack microwaveable basmati rice
• 2 spring onions, sliced
• 1 red chilli, finely chopped
• butter
• 2 tsp curry powder
• 150g pack hot-smoked trout, flaked
• a small bunch parsley, roughly chopped
• to serve lemon wedges

Method

• Drop the eggs into boiling water for 7 minutes. Drain under cold water and shell. Microwave the rice for 2 minutes.
• Meanwhile, cook the spring onion and chilli in a small knob of butter in a non-stick pan. Add the curry powder and cook for a minute then add the rice and stir well. Toss through the trout until warmed. Stir in the parsley.
• Divide between 2 dishes and top with halves of egg. Serve with lemon wedges to squeeze over.