Fresh salmon kedgeree

1.Place salmon in a large, deep frying pan. Cover with cold water. Add sliced lemon. Bring to the boil on medium. Simmer for 5 minutes until fish is just cooked. Set aside in liquid for 5 minutes, then transfer to a plate. Flake fish.

2.In a large, deep frying pan, heat oil on medium. Sauté onion for 3-4 minutes until tender. Stir in curry paste. Cook, stirring, for 2 minutes.

3.Add rice and stock, then bring to a simmer. Cook, covered, for 12-15 minutes until all the liquid absorbs and grains are tender.

4.Add peas and set aside, covered, for 2 minutes. Stir fish and parsley through. To serve, top with boiled eggs and extra parsley. Accompany with lemon wedges, if desired.