1. Cook the basmati rice according to the packet instructions. Rinse the cooked rice with boiling water and cool.
2. Melt the butter in a large, non-stick frying pan or wok and add the onion and leek. Cook gently for 5 minutes, stirring occasionally and then add all the dry spices and cook gently for 1-2 minutes.
3. Add the rice and stir for 1-2 minutes so the rice takes up the colour and flavour of the spices.
4. Toss the salmon into the pan and stir in the cream. Next add the parsley and lemon zest and juice. Season with a little salt and pepper and spoon into a serving dish.
5. Scatter over the cooked egg and garnish with the lemon wedges and chopped parsley.
Lotte’s tips to make perfect hard-boiled eggs: Bring a pan of salted water to the boil and add a drop or two of vinegar. Gently place the eggs into the water one by one and as you do, stir them around the pan in a circle – making a gentle whirlpool. When they are all in, stir again a few more times. This will ensure that the yolk sets perfectly in the centre of the egg white. Boil for 12 minutes.
When the 12 minutes is up, pour the water down the sink and then turn the cold tap on and keep it running over the eggs until they are completely cold. If you are water metered, probably best to put a plug in and fill the sink and let the eggs float in that! This will ensure that the nasty grey sulphur ring doesn’t appear around the yolk – and the yolks will be lovely and yellow.
So, when you finally peel your egg and quarter it, the yolk will be sunny and centred – perfect.
225g basmati rice
1 medium onion, finely chopped
1 small leek, finely sliced
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground turmeric
1/2 tsp chilli powder
275g smoked salmon, cut into strips
4 tbsp double cream
2 heaped tbsp chopped fresh parsley
Grated zest and juice of 1 lemon
4 hard-boiled eggs, quartered
Salt and freshly ground black pepper
Chopped fresh parsley