Summer kedgeree with fresh peas
- July 2010
- Serves 4
- Hands-on time 10 min; oven time 20 min
Kedgeree is a wonderful recipe that’s full of flavour. This adaptation uses smoked salmon instead of white fish. What makes it a summer kedgeree? We’ve packed this recipe full of fresh podded peas and snap peas, too.
If you don’t have fresh peas, take a look at this more traditional version which uses frozen.
- 34.3g fat (12.7g saturated)
- 46.2g protein
- 61.8g carbs (5g sugars)
- 5.1g salt
- 3 tbsp vegetable oil
- Knob of butter
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 2 tsp cumin seeds
- 1 tbsp garam masala
- 250g basmati rice
- 750ml vegetable stock, hot
- 110g fresh podded peas
- 120g sugar snap peas
- 320g hot-smoked salmon fillets, skinned and flaked into large chunks
- 3 tbsp double cream
- 3 shallots, finely sliced
- 4 large free-range eggs
- Handful fresh coriander leaves, roughly chopped
- Heat 1 tbsp oil and the knob of butter in a pan over a medium heat and soften the onion and garlic for 5 minutes. Add the spices and cook for a further 2 minutes, then add the rice, stirring to coat. Add the stock, bring to a boil, cover and simmer gently for 10 minutes.
- Meanwhile, blanch both types of pea in a pan of boiling water for 2 minutes, then drain. Fold the salmon, peas, cream and some seasoning through the rice. Cover again, remove from the heat and leave for 10 minutes.
- Heat the remaining oil in a separate frying pan. Cook the shallots over a medium-high heat, stirring, until golden and crisp. Remove with a slotted spoon and set aside. Fry the eggs in the pan until cooked to your liking. Stir the coriander through the rice, spoon among plates and garnish with a fried egg and the shallots.
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