Smoked salmon kedgeree

Smoked salmon kedgeree

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 8

This kedgeree is totally delicious. Treat everyone to an extra special brunch.

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
508
protein
26g
carbs
37g
fat
30g
saturates
14g
fibre
1g
sugar
4g
salt
3.3g

Ingredients

  • 300g basmati rice
  • 8 eggs
  • 400g pack sliced smoked salmon

For the sauce

  • knob of butter
  • 450g red onions, sliced
  • 8 garlic cloves, sliced
  • large knob of fresh ginger, peeled and chopped
  • 1 tsp each fennel and cumin seeds
  • 6 cardamom pods
  • 4 bay leaves
  • 1 tbsp tomato purée
  • 1 heaped tsp curry powder
  • large bunch coriander, leaves reserved, stalks chopped
  • 1l chicken stock, preferably fresh
  • 284ml tub double cream

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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

Recipe from Good Food magazine, December 2006

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
arlette's picture

This is a fantastic recipe - we make it every Christmas. We also leave the sauce in rather than sieve it smooth; we think it adds to the kedgeree!

Questions

Tips