Kedgeree

Ingredients

For the kedgeree

• 2 tbsp olive oil
• 350g (12oz) basmati rice, cooked
• 2 tsp coriander seeds, finely crushed
• 2 red chillies, roughly chopped
• 1 tsp chilli powder
• 1 lb (450g) smoked haddock poached in milk, left to go cold and flaked
• 1 lb (450g) fillet boneless fresh salmon, poached, left to go cold and flaked
• 1 small pot of double cream
• 4 hard boiled eggs, quartered
• 4 tbsp chives, chopped
• handful of fresh coriander, chopped
• Salt and pepper

For the herb butter

• 1tbsp tarragon, chopped
• 1 tbsp dill, chopped
• ½ cup lemon juice
• 250g (9oz) butter, softened

To serve

• oyster sauce
• lemon wedges