After a through survey of all the recipes available for kedgeree, the classic breakfast dish of the British Raj, we have settled on this one, which is Anne Willan’s, with some additional garnishes.
Serves 4
Ingredients
- 300g long grain (Basmati is best) rice
- 750g smoked salmon – use hot smoked fillets rather than slices - or smoked haddock fillets, or kippers.
- 1 onion sliced thinly
- 45g butter
- small bunch of fresh coriander or parsley, chopped
- 1 tablespoon curry powder (fish curry powder is best)
- 125ml cream
- pinch of cayenne (optional)
- sliced hard-boiled eggs and tomatoes for garnish
Method
Cook the rice by absorption method. When it is cooked, and still warm, stir in 2/3 of the butter and keep warm. If using smoked haddock or kippers heat 500ml of milk in a saucepan and place fish skin-side up in milk and simmer for 2-3 minutes until it flakes easily. Flake the fish. If using hot-smoked salmon just flake it.
Melt the other third of the butter in a frying pan and saute the onion over a moderate heat for a couple of minutes. Stir the curry powder into the onion an saute for about 1 minute. Stir in the flaked fish and cream and heat for about 1 minute until very hot.
Add the fish to the rice with the parsley and toss over a high heat until fragrant and very hot. Taste, and add salt, pepper and a pinch of cayenne if liked. Put in serving dish and garnish with sliced hard-boiled eggs, sliced tomatoes and some more parsley.
Leave a Reply
You must be logged in to post a comment.
