25 g (1 oz) butter
1 tablespoon olive oil
1 onion, chopped
grated rind of 1 lemon
200 g (7 oz) risotto rice
150 ml (4 pint) dry white wine
900 ml (12 pints) fish or vegetable stock
4 salmon steaks, about 150 g (5 oz) each
bunch of asparagus, trimmed and thickly sliced
salt and pepper
chopped chives, to garnish
125 ml (4 fl oz) crème fraîche, to serve


1.Preheat the slow cooker if necessary. Heat the butter and oil in a large trying pan, add the onion and fry for 5 minutes or until softened.
2.Stir in the lemon rind and rice and cook for 1 minute. Mix in the wine, stock and a little salt and pepper and bring to the boil, stirring.
3.Pour into the slow cooker pot. Arrange the salmon steaks in a single layer on the rice, turning on their sides, if needed, so that they are just below the surface of the stock.
4.Cover with the lid and cook on low for 14-2 hours or until the rice is tender and the salmon flakes into opaque pieces when pressed in the centre with a knife.
5.When almost ready to serve, bring a saucepan of water to the boil, add the asparagus and cook for 5 minutes or until just tender.
6. Spoon the rice into shallow bowls and top with spoonfuls of the crème fraîche, the drained asparagus and salmon steaks, broken into pieces.
7.Sprinkle with chopped chives and a little extra pepper.
8.FOR SMOKED FISH KEDGEREE, add 2 teaspoon ground turmeric and 1 bay leaf to the fried onion instead of the lemon rind.
9.Add 1 litre (14 pints) stock and bring to the boil, then transfer to the slow cooker pot. Replace the salmon with 625 g (14 lb) smoked haddock fillet, cut into 2 pieces, then cook as above.
10.Skin and flake the fish. Discard the bay leaf, then return the fish to the pot and stir in 4 tablespoons double cream and 75 g (3 oz) just cooked frozen peas.
11.Spoon into bowls and top with 4 hard-boiled eggs, cut into wedges. Sprinkle with chopped chives and a little extra pepper.

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