Buttery Leek and Smoked Trout Kedgeree

Steps to make

1. 1

   Boil eggs

   7 min
   

   Carefully lower 3 eggs into boiling water and cook for 7 minutes, then drain and run under cold water.

2. 2

   Rinse rice

   2 min
   

   Rinse 150 grams of rice in cold water, and let it soak until needed.

4. 3

   Cook leeks

   7 min
   

   In a deep frying pan, heat 50 grams of butter and add 2 finely chopped leeks. Cook, stirring, for 5-7 minutes or until soft.

5. 4

   Stir in curry

   1 min
   

   Stir in 1 tablespoon curry powder and cook 1 minute more.

6. 5

   Add rice and stock

   15 min
   

   Drain and add rice and 300 milliliters of chicken stock. Bring to a simmer and cook covered on low heat for 12 minutes. If the rice is still not cooked enough and all the stock is absorbed, add an extra splash of boiling water.

7. 6

   Add trout

   1 min
   

   Add in 150 grams of flaked trout and some seasoning to taste. Cover and leave for 1 minute to warm through.

8. 7

   Peel and cut eggs

   2 min
   

   Peel and cut the eggs in quarters.

9. 8

   Serve

   

   To serve, garnish with eggs. Sprinkle with fresh dill and squeeze over some lemon juice just before serving.