Kedgeree

2 large eggs
1 small onion
1 3/4 cups water
1/2 teaspoon salt
8-ounce piece skinned salmon fillet, or smoked haddock fillets
3/4 cup long-grain white rice
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leafed parsley leaves
1 tablespoon fresh lemon juice

Hard-boil eggs. Peel and quarter eggs and coarsely chop onion. In a
3-quart saucepan with a tight-fitting lid bring water to a boil with salt.
Add salmon and poach at a bare simmer, covered, 4 minutes, or until just
cooked through. With a slotted spoon transfer salmon to a plate, reserving
poaching liquid, and cover salmon. Return poaching liquid to a boil and
stir in rice. Cook rice, covered, over low heat 15 minutes, or until water
is absorbed and rice is tender.

While rice is cooking, in a large skillet cook onion in butter over
moderately low heat, stirring occasionally, until softened. Stir in cooked
rice and season with salt and pepper. Break salmon into large pieces and
add to rice mixture with eggs, parsley, and lemon juice. Cook kedgeree
over moderate heat, stirring gently, just until heated through, about 1
minute.

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