Hot Smoked Salmon Kedgeree Recipes
SMOKED SALMON KEDGEREE
This kedgeree is totally delicious. Treat everyone to an extra special brunch.
Provided by Barney Desmazery
Categories Breakfast, Brunch, Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 15
Steps:
- 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.
- 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
Nutrition Facts : Calories 508 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 26 grams protein, Sodium 3.3 milligram of sodium
WILD-SALMON KEDGEREE
Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version, basmati rice steams with curry powder, onion, and garlic; halfway through, the salmon is nestled on top to cook with the rice. Garnish bowls with hard-cooked eggs, parsley, and paprika for a weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook 8 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and halve.
- Heat oil in a large straight-sided skillet over medium. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes. Add rice, curry powder, and 3/4 teaspoon salt; cook, stirring, 2 minutes. Stir in 2 cups water. Bring to a boil, then reduce heat to low and cover; cook 15 minutes.
- Season fish with salt and pepper; nestle into rice mixture. Cover and cook until fish is just cooked through, 9 to 12 minutes. Sprinkle with parsley. Break fish into large pieces and fluff rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over top and sprinkle with paprika; serve.
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- Melt half the butter in a 20cm heavy-based pan that has a lid, add the onion and cook gently for 5 minutes until soft but not browned. Add the cardamom seeds, turmeric, curry powder and cinnamon stick, then cook for 1 minute.
- Add the rice to the buttery onions and stir well. Add the stock, bay leaves and the salt. Bring to the boil, stir once, then cover with a well fitting lid and cook very gently over a low heat for 12 minutes.
- Meanwhile, cook the eggs in boiling water for 8 minutes, then drain and leave to cool briefly. Peel, then cut into quarters.
- Uncover the rice and remove the bay leaves and cinnamon stick. Gently fork in the hot-smoked salmon and quartered eggs, re-cover and cook over a low heat for a further 3-4 minutes until heated through.
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- Heat ghee in a large sauté pan or frying pan on medium. Add garlic, ginger, bay leaves, cumin seeds, fennel seeds and mustard seeds. Sauté for a few seconds until seeds start crackling and get fragrant.
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- Cover the rice with water and leave to soak for 10 minutes. Meanwhile, heat the vegetable oil in a large saucepan. Add the onion and cook gently over a medium heat for 5 minutes, until soft but not browned. Add the cardamom, turmeric, cinnamon and bay leaves and cook for 1 minute.
- Drain the rice, add to the pan and stir well. Add the stock and a little seasoning, bring to the boil and stir once to release any rice from the bottom of the pan. Cover with a lid, reduce the heat to low and cook gently for 30 minutes.
- Uncover the rice and remove the bay leaves, cinnamon and cardamom pods. Gently fork in the hot-smoked salmon, cover again and return to a low heat for 5 minutes or until the fish is heated through. Gently stir in the parsley and season to taste. Keep warm by covering with foil.
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