Kedgeree, an Indian-influenced British dish, dates back to the 1800s and is traditionally made with smoked whitefish. It can be served for breakfast, lunch, or dinner.

　　Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　2 large eggs

　　1 small onion

　　1 3/4 cups water

　　1/2 teaspoon salt

　　an 8-ounce piece skinned salmon fillet

　　3/4 cup long-grain white rice

　　1 tablespoon unsalted butter

　　2 tablespoons chopped fresh flat-leafed parsley leaves

　　1 tablespoon fresh lemon juice

　　

Step 1

Hard-boil eggs. Peel and quarter eggs and coarsely chop onion. In a 3-quart saucepan with a tight-fitting lid bring water to a boil with salt. Add salmon and poach at a bare simmer, covered, 4 minutes, or until just cooked through. With a slotted spoon transfer salmon to a plate, reserving poaching liquid, and cover salmon. Return poaching liquid to a boil and stir in rice. Cook rice, covered, over low heat 15 minutes, or until water is absorbed and rice is tender.

　　

Step 2

While rice is cooking, in a large skillet cook onion in butter over moderately low heat, stirring occasionally, until softened. Stir in cooked rice and season with salt and pepper. Break salmon into large pieces and add to rice mixture with eggs, parsley, and lemon juice. Cook kedgeree over moderate heat, stirring gently, just until heated through, about 1 minute.