An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.
Ingredients
- 4 oz smoked salmon cut into bite sized pieces
- 1/2 tsp coarsely ground black pepper
- 2 tbsp chopped dill
- 3 tbsps unsalted butter
- 1 tsp salt
- 1 cup long grain or basmati rice
- 1/4 cup finely chopped onion
- 1 tbsp plain flour
- 1 1/4 cups milk
- 6 free range eggs hard boiled, peeled and cut in wedges
- 1 lemon cut into wedges
- 2 tbsps chopped parsley
- Dill sprigs to garnish
Servings:
Instructions
- Toss the salmon with the pepper and 1 tbsp dill and set aside.
- Combine 2 cups water, 1 tbsp butter and the salt in a medium saucepan. Bring to a boil over a high heat and stir in the rice. Reduce the heat and simmer, covered, for 20 minutes until the water is absorbed and the rice is tender.
- Melt the remaining 2 tbsp butter in a large frying pan over a medium heat. Add the onion and cook for about 3 minutes until soft.
- Add the flour and cook, stirring, for about 2 minutes. Add the milk and the remaining dill and cook, stirring constantly, for about 2 minutes until the sauce thickens.
- Reduce the heat, fold in the rice and cook until heated through. Transfer to a warm serving dish.
- Arrange the salmon on top of the rice with the egg and lemon wedges. Sprinkle with parsley and dill and serve.
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