KEDGEREE

KEDGEREE

Makes: 4 servings

Total time: 25 minutes

3 tablespoons salted butter, cut into 3 pieces

1 small yellow onion, chopped

2 tablespoons minced fresh ginger

4 cups cooked and chilled long-grain white rice

4 ounces smoked trout, skin removed, broken into flakes

2 tablespoons curry powder

Kosher salt and ground black pepper

1. In a 12-inch nonstick skillet, melt butter until foamy. Add onion and cook until soft and translucent. Add ginger and cook until aromatic. Using your hands, break apart any clumps in the rice and add to skillet along with trout, curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir, then cook without stirring until heated through and beginning to brown on the bottom. Season with salt and pepper.

Optional garnish: Chopped soft- or hard-cooked eggs, chopped fresh cilantro, chopped roasted cashews, lemon wedges, chutney or a combination