Kedgeree with Smoked Salmon and Boiled Eggs
A delightful fusion of English and Indian cuisine featuring a fragrant rice skillet with smoked salmon and boiled eggs, enhanced by aromatic spices and fresh herbs. Spoonsparrow brings you this comforting dish that balances savory flavors with subtle citrus zest.
Ingredients
- 4 eggs
- 500 ml fish stock
- 1 bay leaf
- 1 lemon
- 400 g smoked salmon (or smoked sole)
- Salt
- Pepper
- 2 tbsp butter
- 1 onion
- 220 g long grain rice
- 1 tsp curry powder
- Cayenne pepper
- nutmeg
- saffron strands (optional)
- 3 stems coriander
Instructions
-
1.
Boil eggs in water for about 8-10 minutes, hard boil, peel and set aside.
-
2.
Bring fish stock to a boil in a pot, add bay leaf. Wash lemon, grate zest, squeeze juice; add some grated zest and all the juice to the stock, place salmon, season with salt and pepper. Cover and simmer for 5 minutes until liquid boils. Strain stock, reserve liquid, set salmon aside.
-
3.
In a hot pan melt butter. Dice onion finely and sauté in butter. Add rice and cook until fragrant. Stir in curry powder, cayenne pepper, nutmeg, and saffron strands. Add fish stock with water to reach about 450 ml, pour over two-thirds of the rice, stir occasionally and simmer until rice is tender; add more liquid if needed. Transfer cooked rice to a large warmed bowl.
-
4.
Cut boiled eggs into larger cubes. Add flaked salmon to the rice, mix briefly with eggs, taste again. Wash coriander, dry shake, chop, and sprinkle over the dish.
