Description
This Hot Smoked Salmon Kedgeree is a comforting dish that blends flaky smoked salmon with aromatic spices, fluffy basmati rice, and boiled eggs. It’s easy to prepare and perfect for any meal, offering a delightful fusion of flavors that will satisfy your taste buds.
Ingredients
Scale
- 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
Instructions
- Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, bring 500ml of vegetable or chicken stock to a boil.
- Add the rinsed rice to the boiling stock, stirring gently to distribute.
- Reduce heat to low, cover, and simmer for 10-12 minutes until the rice is tender and has absorbed all the liquid.
- Remove from heat and let it sit, covered, for another 5 minutes to steam.
- In a large frying pan, heat 1 tablespoon of olive oil or butter over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic, ground turmeric, curry powder, and smoked paprika, cooking for another 1-2 minutes until fragrant.
- In a separate pot, bring water to a boil and gently add the three large eggs. Boil for 8-10 minutes for hard-boiled eggs.
- Transfer the eggs to a bowl of ice water to stop the cooking process, then peel and set aside.
- Fluff the cooked rice with a fork and add it to the frying pan with the sautéed onions and spices. Stir to combine.
- Gently fold in the flaked hot smoked salmon and frozen peas, allowing the heat from the rice to warm them.
- Season with salt and pepper to taste, keeping in mind the saltiness of the smoked salmon.
- Slice the boiled eggs in half or quarters for presentation.
- Serve the kedgeree in bowls, topped with the sliced eggs and a sprinkle of sliced spring onions.
- Garnish with fresh chopped coriander for added freshness and color.
- Enjoy warm, with a squeeze of lemon juice if desired.
Notes
- For added vegetables, consider including diced bell peppers or spinach sautéed with the onions.
- For a spicier kick, add chili flakes or hot sauce when mixing in the salmon.
- Substitute hot smoked salmon with regular smoked salmon or cooked shrimp for a different flavor.
- This dish is great for meal prep; store leftovers in an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes