Smoked Salmon Kedgeree

• 8 tbsp (1 stick) butter, chopped
• 1 tbsp oil
• 1 None onion, chopped
• 1 tbsp korma curry paste
• 1 1/2 cups long-grain rice
• 10 None cherry tomatoes, halved
• 7 oz hot smoked salmon fillet, flaked
• 2 None soft-boiled eggs, quartered
• None None Sliced green onion, to serve
• None None Chopped dill, to serve
• None None Capers, to serve
• None None Lemon wedges, to serve
• None None Toast, to serve

1. Heat half butter and oil in a large skillet on high heat. Saute onion for 1-2 mins, until tender. Stir in curry paste and cook for 30 seconds, until fragrant.
2. Stir in 3 cups water, rice and tomatoes. Bring to a boil. Reduce heat to low; simmer, covered, for 10-15 mins, until water has absorbed.
3. Gently stir salmon and remaining butter. Serve topped with eggs, onion, dill and capers. Accompany with lemon wedges and toast.

butter, oil, onion, curry, longgrain rice, cherry tomatoes, salmon fillet, eggs, green onion, dill, capers, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/36341 (may not work)