Salmon Kedgeree

Ingredients

2 x Tassal Tasmanian Hot Smoked salmon portions
40g butter
1 onion, finely chopped
2 Tbsp curry powder
6 cups cooked long grain rice
½ bunch continental parsley, roughly chopped
200g corn kernels
6 eggs, hard boiled and peeled

to garnish
Fried shallots, to serve
Lemon wedges, to serve

Cook rice and boil eggs and set aside. Melt butter in a deep frying pan or wok over a medium heat and sauté the onion and curry powder for 2 -3 minutes. Stir in the parsley and cooked rice stirring constantly until rice is heated through, approximately 5 minutes. Remove skin from Tassal Hot smoked portions and flake the salmon into bite sized pieces. Fold the salmon and corn through the rice mixture and heat through. Serve topped with boiled egg pieces and garnish with fried shallots and lemon wedges.