Hot Smoked Salmon Kedgeree: A Delicious Twist on a Classic Dish

Hot smoked salmon kedgeree is a delightful dish that brings together the rich flavors of smoked fish, fragrant spices, and perfectly cooked rice. This recipe is not just a meal; it’s a celebration of culinary history, tracing its roots back to the British colonial era in India. Originally a breakfast dish, kedgeree has evolved over time, becoming a beloved comfort food that many enjoy for brunch or dinner.

What I love most about hot smoked salmon kedgeree is its incredible taste and texture. The smokiness of the salmon pairs beautifully with the creamy, spiced rice, creating a dish that is both satisfying and comforting. Plus, it’s incredibly convenient to prepare, making it a perfect choice for busy weeknights or leisurely weekends. Whether you’re a seasoned chef or a kitchen novice, this hot smoked salmon kedgeree recipe is sure to impress your family and friends!

Ingredients:

• 200g hot smoked salmon, flaked
• 200g basmati rice
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1 tsp smoked paprika
• 500ml vegetable or chicken stock
• 3 large eggs
• 100g frozen peas
• 2 spring onions, sliced
• Fresh coriander, chopped (for garnish)
• Salt and pepper, to taste
• 1 tbsp olive oil or butter

Preparing the Rice

1. Start by rinsing the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky. I usually do this in a fine-mesh sieve or a bowl, changing the water a few times. 2. In a medium saucepan, bring 500ml of vegetable or chicken stock to a boil. If you prefer a richer flavor, chicken stock is a great option, but vegetable stock works just as well for a lighter dish. 3. Once the stock is boiling, add the rinsed rice to the pot. Stir it gently to ensure the rice is evenly distributed. 4. Reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 10-12 minutes, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid too often, as this can release steam and affect the cooking process. 5. Once cooked, remove the saucepan from the heat and let it sit, covered, for another 5 minutes. This allows the rice to steam and become fluffy.

Cooking the Aromatics

6. While the rice is cooking, heat 1 tablespoon of olive oil or butter in a large frying pan over medium heat. I love using butter for that rich flavor, but olive oil is a healthier alternative. 7. Add the finely chopped onion to the pan and sauté for about 5 minutes, or until it becomes soft and translucent. Stir occasionally to prevent it from browning too much. 8. Next, add the minced garlic, ground turmeric, curry powder, and smoked paprika to the pan. Stir everything together and cook for another 1-2 minutes until the spices are fragrant. The aroma will be incredible!

Cooking the Eggs

9. In a separate pot, bring water to a boil and gently add the three large eggs. Boil them for about 8-10 minutes for hard-boiled eggs. If you prefer a slightly softer yolk, aim for 6-7 minutes. 10. Once the eggs are done, transfer them to a bowl of ice water to stop the cooking process. After a few minutes, peel the eggs and set them aside.

Combining Ingredients

11. Once the rice has rested, fluff it with a fork and add it to the frying pan with the sautéed onions and spices. Stir well to combine everything evenly. 12. Gently fold in the flaked hot smoked salmon and frozen peas. The heat from the rice will warm the salmon and cook the peas just enough. Be careful not to break up the salmon too much; I like to keep some larger pieces for texture. 13. Season the mixture with salt and pepper to taste. Remember that the smoked salmon can be quite salty, so taste before adding too much salt.

Final Assembly

14. Slice the boiled eggs in half or quarters, depending on your preference. I usually go for quarters for a nice presentation. 15. Serve the kedgeree in bowls, topped with the sliced eggs and a sprinkle of sliced spring onions. 16. Finish with a generous handful of fresh chopped coriander for a burst of freshness. This really elevates the dish and adds a lovely color contrast. 17. Enjoy your hot smoked salmon kedgeree warm, and feel free to add a squeeze of lemon juice for an extra zing if you like!

Tips and Variations

– If you want to add more vegetables, consider including diced bell peppers or spinach. Just sauté them along with the onions. – For a spicier kick, add a pinch of chili flakes or a dash of hot sauce when mixing in the salmon. – You can also substitute the hot smoked salmon with regular smoked salmon or even cooked shrimp for a different flavor profile. – This dish is perfect for meal prep! You can store leftovers in an airtight container in the

Conclusion:

In summary, this hot smoked salmon kedgeree is a must-try for anyone looking to elevate their breakfast or brunch game. The combination of smoky salmon, fragrant spices, and fluffy rice creates a dish that is not only delicious but also incredibly satisfying. Plus, it’s a fantastic way to incorporate more fish into your diet while enjoying a comforting meal. For serving suggestions, consider pairing your kedgeree with a side of poached eggs for an extra layer of richness, or a fresh green salad to balance the flavors. You can also experiment with variations by adding peas, spinach, or even a hint of lemon zest for a refreshing twist. If you’re feeling adventurous, try substituting the hot smoked salmon with other types of smoked fish or even a vegetarian option using smoked tofu. I encourage you to give this hot smoked salmon kedgeree a try and make it your own! Don’t forget to share your experience and any personal touches you add to the recipe. I’d love to hear how it turns out for you, and I’m sure your friends and family will be impressed with your culinary skills. Happy cooking!

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