Salmon and egg kedgeree

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Pour 650ml cold water into a roasting tray with the lime leaves, lemongrass and salmon. Cover with foil. Poach in the oven for 15 minutes until the salmon easily flakes.
2. Drain the poaching liquid into 
a jug and set the salmon aside, still covered with foil. Melt the butter 
in a large heavy-based pan with 
a tight-fitting lid. Add the oil and onion and cook over a low-medium heat for 5-8 minutes to soften.
3. Add the ginger and spices and gently fry with the onion for a few minutes until fragrant. Add the rice and stir to coat. Pour in the reserved poaching liquid and lime leaves (top up with extra water if it’s less than 650ml) and cover with the lid.
4. Simmer for 15 minutes over a low heat until the rice is tender. Turn off the heat, remove the lid and fluff up the rice with a fork. Wrap the lid in 
a clean tea towel and return it to the pan to seal it (the tea towel helps to absorb any extra liquid from the rice, so it won’t turn soggy before serving).
5. To serve, drain off any extra liquid from the salmon fillets and flake them, discarding the skin. Gently mix the salmon into the rice along with the coriander, fish sauce and lime zest and juice, then put on a warmed serving platter. Quarter the eggs and put on top, then serve with the spring onions, chilli slices, extra coriander and lime wedges.