Hot smoked salmon and spinach kedgeree

Kedgeree was a dish I used to make for the children quite frequently when they were little. I used to use mackerel and was quite amazed when they used to tuck in with great enthusiasm. This recipe comes yet again from Olive magazine this month, from a section on healthy makeover breakfasts. I cooked it for dinner the other night and was reminded what a great dish it is. The original recipe calls for smoked trout but due to the lack of this in tesco I used salmon fillets with black pepper. The use of ready cooked rice and cooked fish makes for quite a speedy supper.

Ingredients
Serves 2
2 eggs
1 onion halved and thinly sliced
1 green chilli, finely chopped
oil
2 tsp mild curry powder
½ tsp tumeric
250g pouch cooked basmati rice
100g young spinach
100g hot smoked trout or salmon, flaked

Method
Put the eggs into a pan of boiling water and boil for 7 minutes. Rinse to cool. then leave in cold water.
Cook the onion and chilli with 1 tsp oil in a non stick pan until softened and golden. Stir in the spices and cook for a minute. Stir in the rice until hot, then stir through the spinach until wilted. Add the trout/salmon and mix in without breaking the flakes up.  Pile onto the plates and top with the shelled and halved egs.