Smoked trout kedgeree with quail's eggs

Ingredients

Serves: 4

300 g (10½ oz) long-grain white rice
1 litre (1¾ pints) vegetable stock or water
8 quail's eggs
1 tbsp extra virgin olive oil
1 large onion, finely chopped
1 fresh red chilli, seeded and sliced
1 tbsp korma curry paste
3 tbsp Greek-style yogurt
280 g (10 oz) smoked trout fillets, skinned and flaked into large pieces
4 tbsp chopped fresh coriander
55 g (2 oz) toasted flaked almonds
salt

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Preparation method

Prep: 25 mins | Cook: 35 mins

Another idea

To make lemon-scented kipper kedgeree, use basmati rice instead of long-grain, and cook in water with 4 fresh bay leaves, rather than stock. Meanwhile, grill 2 large kippers, about 550 g (1¼ lb) in total, for 5 minutes; remove the skin and bones and flake the flesh. In step 3, omit the curry paste. In step 4, with the rice and yogurt stir in 2 generous pinches of saffron threads mixed with the grated zest and juice of 1 large lemon. Replace the almonds with coarsely chopped cashew nuts. Serve with lemon wedges to squeeze over.

Plus points

Rainbow trout is usually used to make smoked trout. Like other oily fish, it is a rich source of the heart-healthy omega-3 fatty acids. Trout also contains useful amounts of potassium and iodine. * Nuts and Greek-style yogurt add extra protein to this well-balanced dish.

Each serving provides

B12, phosphorus * B6, E, niacin, copper, selenium, zinc * A, B1, B2, calcium, iron, potassium