- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 508
- Fat Content: 30g
- Saturated Fat Content: 14g
- Carbohydrate Content: 37g
- Sugar Content: 4g
- Fiber Content: 1g
- Protein Content: 26g
- Sodium Content: 3.3g
Smoked salmon kedgeree
Ingredients
- basmati-rice - 300g basmati rice
- egg - 8 eggs
- smoked-salmon - 400g pack sliced smoked salmon
- butter - knob of butter
- red-onion - 450g red onion, sliced
- garlic-clove - 8 garlic cloves, sliced
- ginger - large knob of fresh ginger, peeled and chopped
- fennel - 1 tsp each fennel and cumin seeds
- cardamom-pod - 6 cardamom pods
- bay-leaf - 4 bay leaves
- tomato-puree - 1 tbsp tomato puree
- curry-powder - 1 heaped tsp curry powder
- coriander - large bunch coriander, leaves reserved, stalks chopped
- chicken-stock - 1l chicken stock, preferably fresh
- double-cream - 284ml tub double cream
Instructions
- 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 puree, 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.
- 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.
- 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
Christmas brunch recipe for 8 people, takes only 40 mins; recipe has basmati rice, egg, smoked salmon, butter, red onion, garlic clove, ginger, fennel, cardamom pod, bay leaf, tomato purée, curry powder, coriander, chicken stock and double cream.
