Drain the salmon, reserving the liquid. Remove the skin and bones, if wished, then use a fork to flake the salmon into large chunks. Set aside.
Pour the reserved liquid from the salmon into a measuring jug and make it up to 1.2 litres (2 pints) with hot water. Add the vegetable stock cube and let it dissolve.
Heat the oil in a frying pan and add the rice and spring onions. Sauté them gently for about 5 minutes, without browning, then add the cumin seeds and curry powder and cook for another 30 seconds or so.
Add the stock to the pan and bring up to the boil. Reduce the heat and simmer, uncovered, until all the liquid has been absorbed and the rice is cooked, stirring from time to time. Add a little extra water if necessary.
Add the salmon and parsley to the cooked rice and stir through gently. Season with salt and pepper. Turn off the heat.
Poach the eggs in simmering, lightly salted water for about 4 minutes or until cooked to your liking. Spoon the kedgeree onto warmed plates and top each portion with a poached egg. Serve, sprinkled with fresh parsley and a little more ground black pepper.
• 1 x 418 g or 2 x 213 g cans red or pink Alaska salmon
• 1 vegetable stock cube
• 2 tbsp olive or vegetable oil
• 300 g (10 oz) long-grain brown rice
• 1 bunch spring onions, trimmed and chopped
• ½ tsp cumin seeds
• 2 tsp medium curry powder
• 75 g (3 oz) of frozen petits pois or garden peas, thawed
• 2 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• 4 eggs
• fresh parsley, to garnish