Smoked salmon kedgeree

Smoked salmon kedgeree

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Prep: 15 mins Cook: 40 mins

More effort

Serves 8
This kedgeree is totally delicious. Treat everyone to an extra special brunch.

Nutrition and extra info

Nutrition: per serving

  • kcal508
  • fat30g
  • saturates14g
  • carbs37g
  • sugars4g
  • fibre1g
  • protein26g
  • salt3.3g
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Ingredients

  • 300g basmati rice
  • 8 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 400g pack sliced smoked salmon

For the sauce

  • knob of butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 450g red onion, sliced
  • 8 garlic cloves, sliced
  • large knob of fresh ginger, peeled and chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 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

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

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Comments, questions and tips

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Fee Tunes's picture
Fee Tunes
30th Nov, 2018
I made this last year and my son said it was the best thing I'd ever made. It was indeed very rich and incredibly tasty. He's coming back for Christmas from Peru and has requested a remake.
davidsouth784
2nd Jan, 2016
Just tried this recipe with the family, and everyone loved it. Will try without sieving the sauce next time. Well recommended.
arlette
30th Dec, 2011
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!
reenaab
8th Jan, 2019
Can you freeze the rice and sauce and add the egg and salmon later?
goodfoodteam's picture
goodfoodteam
12th Jan, 2019
Thanks for your question. The sauce may become grainy if frozen so we wouldn't recommend this. You could freeze the rice but you'll need to defrost in the fridge and we'd say it's better to cook it fresh or follow the above.
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