The Kedgeree recipe is an Anglo-Indian brunch dish is traditionally made with smoked haddock, but you can use all fresh salmon if you wish.
Ingredients:
10oz (280g) smoked haddock (Finnan haddie)
10oz (280g) fresh salmon fillets
1 cup basmati rice
1⁄8 tsp crumbled saffron
salt and freshly ground pepper
4 tbsp butter
4 hard-boiled eggs
2 tbsp chopped parsley, plus more for garnish
1 lemon, cut into wedges
Method
1 Place the haddock in a single layer in a large frying pan. Add enough water to cover and heat over medium heat until just simmering.
2 Reduce the heat to low, and simmer for 7 minutes. Using a slotted spoon, transfer the fish to a plate and cool.
3 Meanwhile, bring the rice, 2 cups water, saffron, and 1⁄2 tsp salt to a boil in a medium saucepan. Reduce the heat to low and cover. Simmer about 15 minutes, until the rice is tender. Remove from heat and stir in the butter.
4 Remove the yolks from the hard-boiled eggs; chop finely, and set aside. Chop the egg whites and stir into the rice with the flaked fish and 2 tbsp chopped parsley.
5 Spoon onto heated plates, sprinkle with the chopped egg yolk and parsley, and serve with the lemon wedge. good wIth Triangles of buttered whole wheat toast.
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| Kedgeree recipe |
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