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Salmon kedgeree

From The Peoples Cook Book (book slide)
Carolyn Chesshire adds cream and quail eggs along with the pink tinged fish to transform this homely dish into a truly decadent one

Salmon kedgeree

Method

1. Pour the stock into a small pan and bring to the boil. Reduce the heat and then leave it just simmering.

2. Melt half the butter in a heavy-based, flameproof casserole over a medium heat. Add the shallots and fry, stirring, for 2 minutes, or until they are beginning to soften. Add the mushrooms and cook for another minute.

3. Rinse the basmati rice under running water until the water runs clear, then add to the casserole. Stir well to ensure the rice is coated with the butter, and cook for another minute. Pour in the hot stock and bring to the boil, then reduce the heat to low. Cover the casserole and leave the rice to simmer for 10-15 minutes, stirring occasionally, until the grains of rice are soft and separated and all the liquid has been absorbed.

4. Gently stir in the cream and most of the herbs, before folding in the salmon and eggs to heat them through. Add the remaining butter, a little at a time, until the mix is creamy - you may not need it all. Season the kedgeree, and then remove it from the heat. Sprinkle over a few more chopped herbs before serving.

Comments add a comment

marp | Posted 09-May-08

Shouldn't this recipe have some spices and or curry paste added? I haven't made it simply because without Eastern spices it would not be a kedgeree.

Serves: 6

Prep: 10 min
Cook: 25 min

Ingredients
600ml fresh chicken stock
150g Butter
6 Shallots, halved lengthways
125g button mushrooms, wiped and sliced
275g Basmati rice
50ml double cream
small bunch Dill, chopped
small bunch Parsley, chopped
225g cooked Salmon, flaked
8 quail's eggs, soft-boiled, shelled and halved