Kedgeree, also known as khichuri, is an Indian dish that dates to the 14th century and originally consisted of rice, smoked haddock, legumes and vegetables. It was modified and adopted as a breakfast item in England during the mid-19th century. This version is inspired from a recipe published in House and Garden in 1996. Although it calls for salmon, you can substitute flaked haddock or tuna.

3 cups hot cooked basmati rice
4 hard-cooked eggs, chopped
1/2 cup olive oil or melted butter
16-ounce can pink salmon, drained and flaked
1 1/2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
Dash cayenne
Chopped fresh parsley

Gently fold the cooked rice and chopped eggs together in a large bowl. Heat the oil or butter in a large skillet. Sauté the rice mixture until heated through and most of the oil is absorbed. Add the salmon and stir to combine. Stir in the salt and spices. When the mixture is heated through, transfer to a platter and garnish with chopped parsley.

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