Smoked Salmon Kedgeree

This delicious simplified classic replaces traditional smoked haddock with smoked salmon so you dont have to poach the fish.

Smoked Salmon Kedgeree
serves 4

25g butter
1 onion, finely sliced
1 tbsp medium curry powder
250g basmati rice
300ml fish stock
1 tbsp double cream
200g sliced smoked salmon, cut into strips
juice of 1/2 a lemon
1 tbsp parsley, chopped
2 hardboiled eggs, shelled and quartered
lemon wedges to serve

Melt the butter in a pan and cook the onion for about 5 minutes. Add the curry powder and stir for 1 minute. Add the rice and stir until grains are coated. Add the stock and bring to the boil. Cover and lower the heat. Cook for 12 minutes, remove from the heat and leave covered to steam for 5 minutes.

Fluff up the rice with a fork and mix in the cream. Gently fold in the salmon, lemon juice and parsley. Cover for a further 2 minutes, so the salmon can cook in the heat of the rice, then gently fold in the boild eggs. Serve with the lemon wedges.


For a traditional kedgeree try this recipe
Kedgeree