Lemon Garlic Smoked Salmon Kedgeree

For the eggs: Bring a medium saucepan of water to boil. Gently place whole eggs into the water. Lower the heat to a simmer and cook for 3 minutes. After 3 minutes, remove the pan from the heat and cover with a tight-fitting lid for 10 minutes. Once cool enough to handle, peel the eggs, cut them into quarters (lengthwise) and set aside.

For the rice: The rice and the eggs can be prepared at the same time. Cook the rice according to the instructions on the package. If there are no instructions, a general rule of thumb is 2 cups of water to each cup of rice. Add the rice to boiling water, stir, then reduce to a simmer until all water is absorbed. Remove from stovetop and set aside when done.

Make the kedgeree: On a stovetop, melt butter in a large skillet or Dutch oven over medium heat. Once melted and warm, add the shallots.

Once the shallots have begun to soften, add the curry powder and turmeric. Add salt and pepper to taste.

After the shallots have caramelized slightly, and the curry powder and turmeric have been distributed throughout, add the cooked rice. If the rice does not all fit in the pan with room to stir and mix, leave some rice out to be enjoyed separately.

Add the cream and distribute until absorbed into the rice mixture. Once fully mixed, remove from heat. Sprinkle with the juice of 1 lemon.

Plate the rice. Flake the lemon garlic smoked salmon into large pieces and top the rice with it. Sprinkle with parsley and garnish with tarragon and lemon wedges.

Enjoy!