Title: Smoked Salmon Kedgeree with Quails' Eggs
Categories: Food networ, Food2
Yield: 4 servings

12 Quails' eggs
8 oz Smoked salmon trimmings
2 oz Butter
1 Onion; finely chopped
1 8 ounces lon grain rice;
-cooked
1 tb Chopped parsley
1 ts Ground turmeric
1 ts Ground cumin
1 ts Ground coriander
1/2 ts Chilli powder
1/2 Lemon; juice of
Sliced lemon and parsley to
-garnish

Hard boil the quails' eggs by placing them in a pan of cold water, bringing
to the boil and simmering for 3 minutes. Plunge into cold water immediately
and then peel. Slice in half lengthways.

Melt half the butter in a frying pan and cook the onion over a gentle heat
for 10 minutes without colouring. Add the spices and cook for 1 minute. Add
the cooked rice and the salmon and toss gently. Now add the parsley, lemon
juice and remaining butter and season with ground black pepper. Add a
little salt but not too much as the salmon is already quite salty.

Put the rice mixture into a serving dish and top with the eggs. The heat
from the kedgeree will heat them through gently. Garnish with parsley and
sliced lemon and serve.

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