Saturday, March 11, 2006


The flavours of this dish are really well balanced. The saltiness of the salmon accomplishes the egg really nicely, and the spring onions give this dish a l ight 'bite'.

The recipe is adapted from 'Good Food Magazine, March 2003'.
I adapted the recipe so it would serve 2.
200 grams basmati rice
350 ml. vegetable stock
3 spring onions, the white bits roughly chopped, the green parts finely chopped
Bit of butter
1/2 tablespoon curry powder
2 softboiled eggs
100 grams smoked salmon, in flakes.
Pepper to taste

Heat a saucepan, and add the butter. When the butter has melted, add the white parts of the springonion and cook them for about 2 minutes. Add the currypowder, and stir.
Now add the rice, and stir it around to coat it with butter.
Add the stock, and let it boil for 5 minutes, no lid on the pan. Now add the lid, and let the rice get done in 15 minutes.
When done, stir in rest of onions, and the salmon.
Meanwhile, boil in simmering water the egg, till softboiled, about 8 minutes.
Peal the egg under running cold water, and scatter in pieces over the finished dish. Stir through with a fork and indulge....


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