This dish has been a British staple since the Victorian era. Traditionally made from leftovers including fish, rice, and eggs.
Ingredients (Serves 8)
- 1 lb. smoked wild-salmon fillet
- 1 onion, halved
- 1 cup milk or cream
- 1 teaspoon cumin seeds, toasted in a dry pan, then ground
- 6 fennel seeds, toasted in a dry pan, then ground
- 1/2 teaspoon ground turmeric
- 1 lb. cooked long-grain or basmati rice
- 1 tablespoon butter, melted
- 4 eggs, soft-boiled (boil for 5 minutes) and peeled
- seeds from 6 green cardamom pods
- Put the salmon in a large pan with the onion, milk, and spices.
- Bring to a boil and turn off the heat; let sit for 5 minutes.
- Remove the salmon and flake the flesh; set aside.
- Strain the milk and pour into a large serving dish; add the salmon, rice and butter.
- Mix gently but thoroughly. Quarter the eggs and scatter over the surface.
- Garnish with parsley if desired.