Food Network UK

Smoked Salmon Kedgeree

1

Recipe by Lotte Duncan

Ingredients

  • 225g basmati rice
  • 50g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 medium onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 small leek, finely Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
  • 2 tsps ground coriander
  • 2 tsps ground cumin
  • 2 tsps ground turmeric
  • ½ tsp chilli powder
  • 275g smoked salmon, cut into strips
  • 4 tsps double cream
  • 2 heaped tbsps Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh parsley
  • Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please Grated zest and juice of 1 lemon
  • 4 hard-boiled eggs, quartered (see Lotte’s tips)
  • Salt and freshly ground black pepper
  • Lemon wedges and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh parsley, to garnish

Use imperial measurements

Method

How to make Smoked Salmon Kedgeree

I just love the flavour cooked smoked salmon brings to a dish. In fact if I’m completely honest I only really like smoked salmon when it’s hot, I prefer the texture. And what’s wonderful about this recipe is the fact that you don’t have to faff around cooking the fish first – toss it all in together, give it a stir and enjoy!

Cook the basmati rice according to the packet instructions. Rinse the cooked rice with boiling water and cool.

Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter in a large, non-stick frying pan or wok and add the onion and leek. Cook gently for 5 minutes, stirring occasionally and then add all the dry spices and cook gently for 1-2 minutes.

Add the rice and stir for 1-2 minutes so the rice takes up the colour and flavour of the spices.

Toss the salmon into the pan and stir in the cream. Next add the parsley and lemon zest and juice. Season with a little salt and pepper and spoon into a serving dish.

Scatter over the cooked egg and garnish with the lemon wedges and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley.

Recipes taken from 'Lotte's Country Kitchen' by Lotte Duncan, priced £20, published by Absolute Press.