Salmon Kedgeree | Good Food

1 pouch Tilda British Curry Rice
1 large knob butter
4 spring onions, finely shredded
Handful parsley, finely chopped
Zest of 1 lemon
Juice of ÃÂ½ a lemon
1 cooked salmon fillet, or 200g left over salmon
Salt & Pepper
Lemon Wedges
2 hard-boiled eggs

Method

step 1
Heat the butter in a large frying pan
step 2
Add the spring onions and fry gently until softened
step 3
Add the Curry rice, lemon zest and juice. Stir well
step 4
Add the salmon and heat through until piping hot
step 5
Season well with salt and pepper and stir in the parsley
step 6
Serve with lemon wedges and quartered hard-boiled eggs