New recipe : Salmon Kedgeree
As you may know my 2017 goal was to cook a totally new recipe at least once a week. I was flicking through one of my favourite cookbooks and saw Kedgeree. Of course I've heard of it before, but never ever tried it. I asked around the office, and no, no one at work has tried it either. Is it really such an old fashioned recipe that is it totally unfashionable? All the ingredients looked good to me - salmon, curry, cream, boiled eggs, onions. I guess it must be one of the earliest examples of "fusion food" from the time of the British Raj.
Anyway, the name is strange, but the taste was totally comfort food yummy.
- 750ml vegetable stock
- 400g salmon fillets
- 1 onion, diced
- 3 teaspoons curry paste
- 200g basmati rice
- 2 hard boiled eggs
- 3 tablespoons cream
- lemon wedge to serve
- handful of peas
- In a large saucepan poach the salmon fillets for around 3 minutes in the vegetable stock. The fillets should be opaque and firm to the touch when you press a fork against it.
- Lift the salmon fillets and put to one side and pour the stock into a jug.
- Heat some oil in your pan and add the diced onions. When they are starting to brown nicely, add your curry paste and then the rice. Mix together before adding the vegetable stock and peas.
- Bring to the boil, stirring and then drop heat to a very low simmer. Put a lid on the saucepan and leave to cook for 8 minutes.
- Add the salmon, and break up into pieces.
- Just before serving add the cream and mix together.
- Arrange boiled egg on top and add a slice of lemon to the side.