Instructions: Cook the rice in salted water until light and fluffy then stir in the juice of one lemon.

Place the salmon steaks on an ovenproof tray brushed with a little of the melted butter.

Cook in a preheated oven (220C/425F/Gas Mark 7) for 810 minutes remove and cool.

Break into large chunks and discard the skin and bones.

Stir together the remaining lemon juice eggs cayenne pepper cream rice and remaining melted butler.

Gently stir in the salmon and season to taste.

Tip into an ovenproof dish and cool.

Cover and refrigerate.

Next day cover the kedgeree with buttered foil and cook in a preheated oven (180C/350F/Gas Mark 4) for about 40 minutes or until piping hot.

Remove stir in the dill and check for seasoning.

Serve warm.

Serves 6

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