Hot-smoked salmon kedgeree
This kedgeree is made with hot-smoked salmon, but you could also try it with another fish such as flaked smoked haddock or smoked cod.
Or, for something a bit different, you could try this kedgeree made with tinned tuna.
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Ingredients
- 50g butter
- 1 medium onion, finely chopped
- Seeds from 6 green cardamom pods
- ¼ tsp ground turmeric
- ¼ tsp hot curry powder
- 5cm piece cinnamon stick
- 350g basmati rice
- 600ml light chicken stock, ideally fresh and not from a cube (see tip)
- 3 fresh bay leaves
- ¼ tsp salt
- 3-4 medium free-range eggs
- 350g hot-smoked salmon, flaked into chunks
- 1 tbsp lemon juice
- 3 tbsp chopped fresh coriander or parsley
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Method
- Melt half the butter in a 20cm heavy-based pan that has a lid, add the onion and cook gently for 5 minutes until soft but not browned. Add the cardamom seeds, turmeric, curry powder and cinnamon stick, then cook for 1 minute.
- Add the rice to the buttery onions and stir well. Add the stock, bay leaves and the salt. Bring to the boil, stir once, then cover with a well fitting lid and cook very gently over a low heat for 12 minutes.
- Meanwhile, cook the eggs in boiling water for 8 minutes, then drain and leave to cool briefly. Peel, then cut into quarters.
- Uncover the rice and remove the bay leaves and cinnamon stick. Gently fork in the hot-smoked salmon and quartered eggs, re-cover and cook over a low heat for a further 3-4 minutes until heated through.
- Melt the remaining butter. To serve, uncover the kedgeree, then fork through the lemon juice, chopped herbs, melted butter and seasoning to taste.
Nutrition
- 462kcals Calories
- 17.2g (6.9g saturated) Fat
- 22.6g Protein
- 46g (1.2g sugars) Carbs
- 0.9g Fibre
- 2.3g Salt
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