Salmon Kedgeree

Kedgeree is a traditional British breakfast dating back to Colonial India – I made a few slight changes to it, making it with lightly smoked salmon (not to be confused with the oily smoked salmon, this is a fresh salmon that needs cooking before use) and decreasing the amount of curry powder that the recipe said, as David isn't too keen on spicy breakfast foods. It still had a bit of a kick. You could also use hot smoked salmon, which was in fact what I was looking for, but neither Sainsbury's nor Tesco had any. I also added some radishes for crunch and extra superfree bulking. In Sainsbury's this week they had some lovely looking Frilly Mustard Leaves (also known as wasabi salad leaves) which I wanted to try. I threw a few of them into to this and they were a nice addition.

Serves 2

Syn Free on Extra Easy

2 large eggs, hard boiled and quartered

1 lightly smoked salmon fillet

a couple of handfuls of basmati rice, cooked

knob of fresh ginger, grated

a few spring onions

1 clove garlic

1 tsp curry powder

1 tsp yellow mustard seeds

1 tomato, deseeded and chopped

handful fresh coriander, finely chopped

frilly mustard leaves or other salad leaves

4-5 radishes, sliced

1 tsp chilli flakes

For the raita

Pot of fat free natural yogurt

mint sauce and sweetener to taste

Gently simmer the salmon over a low heat for 5 minutes, until just cooked through. Heat a little Fry Light in a frying pan and add the ginger, mustard seeds and garlic, stirring for a few minutes until fragrant and the seeds have popped. Add the curry powder, chilli flakes, radishes, rice, spring onions and tomatoes and stir well for 1-2 minutes over a low heat. Gently break up the salmon, discarding the skin, and stir into the rice with the coriander and salad leaves. Divide between two plates and top with the egg quarters. Serve with the raita.