Nina Timm’s Kedgeree Salad with Smoked Hake Arancini, Quail Eggs and Curried Mayonnaise

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300 g skinless, undyed smoked haddock fillet

2 cups cooked Spekko Saman White Rice

250 ml thick béchamel or white sauce

30 ml (2 tbsp) chopped fresh coriander

5 ml (1 tsp) garam masala

2 ml mild curry powder

1 lemon, juiced

500 ml (2 cups) breadcrumbs

2 eggs, lightly beaten

Oil for deep-frying

For the curried mayonnaise

60 ml (4 tbsp) mayonnaise

5 ml (1 tsp) garam masala

½ tsp curry powder

Salt and pepper to taste

12 quail eggs

1 lemon, segmented

A handful of mixed salad leaves

½ handful of rocket

micro herbs and vegetables for serving

Mix half of the smoked fish, the cooked rice, white sauce, coriander, garam masala, curry powder and half the lemon juice.
With wet hands, form 16 balls with the rice and fish mixture.
Put the breadcrumbs in a shallow bowl, and the beaten eggs in another bowl. Now roll 4 – 5 rice balls at a time in the egg mixture, making sure they are coated all over. Roll in the breadcrumbs and then set on a baking sheet. Repeat with all the balls. Set aside in the fridge for at least 30 minutes to set.
To make the curried mayonnaise: Mix the mayonnaise with the garam masala, curry powder, the reserved lemon juice and salt and pepper. Cover and refridgerate.
Bring a pot of water to the boil. Add the quail’s eggs and boil for 2 minutes. Immediately remove with a slotted spoon and place in iced water. Once cold, peel and set aside.
Heat the oil in a pot, then fry the arancini balls in batches until golden.
To assemble the salad: Mix the reserved fish, lemon segments, salad leaves and rocket. Set out on a serving platter.
Place the arancini balls on top and spoon the curried mayonnaise on the side.
Carefully half each quail egg, season with salt and pepper and set out on the salad. Garnish with micro herbs and vegetables and drizzle with a little olive oil.