Recipes
Salmon
Kedgeree
Summer kedgeree with fresh peas

Summer kedgeree with fresh peas

Name: Summer kedgeree with fresh peas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 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

Easy
July 2010

Easy
July 2010

Test kitchen approved

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.

Nutrition: per serving

Calories: 722kcals
Fat: 34.3g fat (12.7g saturated)
Protein: 46.2g protein
Carbohydrates: 61.8g carbs (5g sugars)
Salt: 5.1g salt

Nutrition: per serving

Calories: 722kcals
Fat: 34.3g fat (12.7g saturated)
Protein: 46.2g protein
Carbohydrates: 61.8g carbs (5g sugars)
Salt: 5.1g salt

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Ingredients

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

Method

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.