Kedgeree Wrap

Method

1. Bring a small saucepan of water to a boil, gently lower in the eggs, and cook for 8 minutes for firm yet creamy yolks, then transfer to cold water, peel, and quarter them.
2. While the eggs cook, place the smoked fish in a dry non-stick frying pan over medium heat and warm for 3 to 4 minutes, turning once, until heated through and lightly flaked into large chunks.
3. Sprinkle the curry powder over the flaked smoked fish directly in the pan and stir gently for 1 minute to coat the fish and bloom the spice in the residual heat.
4. Warm the almond flour wrap in a separate dry pan over low heat for 1 minute per side until pliable and just beginning to colour at the edges.
5. Lay the warmed almond flour wrap flat and arrange the curried smoked fish and quartered eggs evenly across the centre.
6. Scatter the fresh dill over the filling, then fold in the sides of the wrap and roll firmly to enclose the kedgeree filling.
7. Slice the wrap in half on the diagonal and serve immediately while the filling is still warm.