Kedgeree: Poached Fish and Rice

Kedgeree is an English breakfast dish that had migrated from India and assimilated into the English culture.  Of course some modifications were made, and nowadays you can pretty much season it how you like, use whatever fish (In England smoked Haddock is common) and rice you choose, but always top with a medium boiled egg.  This is one of the few recipes I make that involves seafood, and mostly that is because it is not sustainable and hard to find "safe" choices.  By safe I mean wild caught, not farmed, and not loaded with contaminants.  Wild caught Salmon can be purchased frozen any time of year.

Here's what I did:

4 eggs medium boiled, peeled
1 Salmon fillet, 7 oz, poached
2 cups cooked brown Basmati rice
1/2 large red onion, diced
2 Tablespoons butter
1 Tablespoon fresh Lemon juice

For the Dill Sauce:

1/2 plain yogurt
1/2 teaspoon Dill weed
salt to taste

Saute the onion in the butter, add in the rice.  Add the Salmon and break it up as you stir around.  Squeeze the lemon juice over all.  Serve hot in a dish with a quartered boiled egg and dill sauce (optional) on top.  Serves four.