This tasty salmon kedgeree with homemade watercress hollandaise is perfect for a smart brunch.
For the salmon, bring the fish stock to the boil in a medium saucepan. Remove the pan from the heat and set aside to cool for three minutes. Season the fresh salmon with salt and freshly ground black pepper, poach in the fish stock for eight minutes, then carefully remove with a slotted spoon. Reserve 600ml/20fl oz of the fish stock.
Carefully remove the skin from the poached salmon and set aside. Shred the hot smoked salmon, smoked salmon and poached salmon into a bowl. Stir in the chopped herbs.
Preheat the oven to 150C/300F/Gas 2.
Carefully scrape any remaining flesh from the reserved salmon skin, pat it dry with kitchen paper and then sprinkle evenly with the curry powder. Place the salmon skin between two sheets of greaseproof paper, place onto a baking tray and cook in the oven for 20 minutes, or until golden-brown and crisp. Break the crispy skin into bite-sized shards.
For the rice, melt the butter in a lidded saucepan and fry the onion for 4-5 minutes, or until softened. Stir in the spices, salt and rice and fry for a further minute. Add the reserved fish stock and bring to the boil. Cover with a lid, reduce the heat and simmer for 8-10 minutes. Remove the pan from the heat and set aside to steam for 15 minutes.
Gently stir in the spring onions and salmon and season, to taste, with salt, freshly ground black pepper and lemon juice.
For the watercress hollandaise and egg garnish, cook the eggs in a saucepan of boiling water for six minutes 10 seconds. Remove the eggs from the pan and cool under the cold tap. Peel the eggs and cut in half lengthways.
For the watercress hollandaise, melt the butter in a saucepan and then stir in the watercress and take the pan off the heat. Blend the remaining ingredients in a blender until smooth, then with the motor running, slowly pour in the watercress mixture and continue to blend until you have a smooth green sauce.
To serve, spoon the assorted salmon with herbs into a serving dish, place the eggs onto the rice with the yolks facing up. Arrange the salmon skin shards in the middle of the rice. Spoon the watercress hollandaise between the eggs and sprinkle the watercress onto the rice.
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The two remaining Welsh chefs cook their four courses again for the judges.