Smoked Salmon Kedgeree
This flavorful dish combines aromatic curry-spiced rice with tender smoked salmon, perfectly poached eggs, and a luscious sauce infused with ginger and garlic. A harmony of colors and textures, this meal is both comforting and elegant, making it a delightful choice for a special brunch or dinner.
— Constant Cookbook
Ingredients
- butter
- 1 small onion , halved and sliced
- 1 tsp curry powder
- 150g basmati rice
- 300ml chicken stock or vegetable stock
- 3 eggs
- 70g smoked salmon , torn into pieces
- ½ small bunch parsley , chopped
- 1 lemon , ½ juiced, other ½ cut into wedges
Instructions
- To make the sauce, heat the butter in a large pan, then tip in the onions, garlic, ginger, spices and bay. Fry over medium heat for 8-10 mins until the onions colour. Stir in the purée, curry powder and coriander stalks, then cook for a few mins until everything is sticky. Pour in the stock and cream, season, stir well, then bring to the boil. Gently simmer for 15 mins until reduced by half. Strain through a sieve into a container. Keep covered in the fridge for up to two days.
- Rinse the rice in several changes of water, then put in a pan with enough cold water to cover it by 1.5cm. Cover the pan, then place over a high heat. Bring to a fast boil, stir, return the lid, turn heat to minimum, then leave the pan for 2 mins. Turn the heat off; leave for a further 10 mins. If making ahead, cool quickly, then refrigerate.
- On the day, poach the eggs, then set aside. Roughly chop the salmon and coriander leaves. Reheat rice until piping hot. Heat sauce until simmering, then stir in the rice. Stir though salmon and most of the coriander. Spoon into bowls
Yield
Serves 2
Nutrition
- Calories: 508 calories
- Fat Content: 30 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Sugar Content: 4 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 3.3 milligram of sodium
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