1 bunch spring onions, white and green parts separated and chopped
1 tbsp curry paste
2 x 125g packs spinneysFOOD Hot Smoked Salmon, flaked
1 tbsp chopped parsley
lemon wedges, to serve
Put the eggs in a pan filled with cold water. Set over a high heat and bring to the boil. Reduce the heat to a simmer and cook the eggs for 7 minutes. Drain then refresh in cold water. Once cool enough to handle, peel the eggs and set aside.
Cook the rice according to pack instructions.
Meanwhile, set a large shallow saucepan with the oil over a medium heat. Fry the white part of the spring onions for 2 minutes. Stir in the curry paste, fry for another minute then tip in the cooked rice.
Stir in the smoked salmon, parsley and green part of the spring onions. Mix together really well.
Halve the eggs. Arrange over the kedgeree and serve at the table with lemon wedges.