Salmon Kedgeree

Method

1. Boil the eggs for 8-10 minutes then place in icy cold water to cool down.
2. Heat oil in a deep skillet or non-stick pan on the stove over medium high heat and cook the salmon, searing on each side. Transfer salmon onto a plate and set aside to cool slightly.
3. In the same pan, add onions and sauté until softened. Add garlic and curry powder and stir fry until fragrant.
4. Add celery and carrot, and heat through. Add salt (if using), pepper, broccoli, basmati rice, and water, and stir. Cover with a lid, turn heat to high and bring to a gentle boil. Once boiling, top with peas, turn heat to low and leave to cook to 15 minutes.
5. Turn off heat and remove the rice from the stove and leave to rest for 5-10 minutes. While it is resting, prepare the toppings.
6. Mix sour cream and half the chopped parsley, set aside.
7. Peel the eggs and cut into quarters. Gently flake the cooked salmon. Fluff rice gently and top with eggs, salmon, sour cream/parsley mixture, remaining fresh parsley and serve.