Kedgeree with Smoked Salmon and Quail Eggs

For the kedgeree with smoked salmon and quail eggs, first finely chop the spring onions and slowly sauté in a little butter or oil until light. Add a pinch of curry and a pinch of garam masala and sauté briefly. Then stir in rice, fry briefly and pour on some liquid. Now cook like risotto, adding liquid several times and stirring frequently, for about 20 minutes.

Just before the rice is done cooking, boil the quail eggs in water for 2-3 minutes until waxy (or 3-4 minutes until hard). Cool briefly and peel carefully. Cut smoked salmon into strips.

Season cooked rice with salt, pepper and lemon juice and add chopped cilantro. Place the strips of smoked salmon on top of the rice, cover and heat briefly or place cold on top of the rice. Halve the lukewarm quail eggs and garnish the kedgeree with them.

Sprinkle the kedgeree with smoked salmon and quail eggs with turmeric or curry.

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