Instructions: Hard boil the quails eggs by placing them in a pan of cold water, bringing to the boil and simmering for 3 minutes. Plunge into cold water immediately and then peel. Slice in half lengthways.

Melt half the butter in a frying pan and cook the onion over a gentle heat for 10 minutes without colouring. Add the spices and cook for 1 minute. Add the cooked rice and the salmon and toss gently. Now add the parsley, lemon juice and remaining butter and season with ground black pepper. Add a little salt but not too much as the salmon is already quite salty.

Put the rice mixture into a serving dish and top with the eggs. The heat from the kedgeree will heat them through gently. Garnish with parsley and sliced lemon and serve.

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