Smoked salmon kedgeree

1.Heat half butter and oil together in a large frying pan on high. Sauté onion for 1-2 minutes, until tender. Stir in curry paste and cook for 30 seconds, until fragrant.

2.Stir in water, rice and tomatoes. Reduce heat to low and simmer, covered, for 10-15 minutes, until water has absorbed.

3.Gently stir salmon and remaining butter through. Serve topped with eggs, onion, dill and capers. Accompany with lemon wedges and toast.