Salmon Kedgeree

Uncategorized | September 2, 2007 | By

I made this last night and it was lovely. It comes from a great book called Seasonal Cooking by Claire Macdonald of Macdonald.

Salmon Kedgeree
Serves 4-5

1 chicken stock cube
a pinch of saffron (optional)
8oz (250g) long-grain white rice
3oz butter
1 small onion, finely chopped
1 teaspoon curry powder
4oz (125g) left-over cooked salmon, flaked
2 hard-boiled eggs, shelled and chopped.
1 rounded tablespoon finely chopped parsley

Bring to the boil a large pan of water and dissolve in it the stock cube and a pinch of saffron if you have some. Add the rice and cook for about 12 mintues, until just tender. Drain.

Melt the butter in a saucepan, and add the finely chopped onion. Cook over a gentle heat for 5-10 minutes, until the onion is soft. Add the curry powder, and cook for 1-2 minutes, then stir in the cooked rice, the flaked salmon, and the chopped hard-boiled eggs.

Butter liberally an ovenproof dish, and ut the dedgeree into the dish. Cover with 2 butter papers, or a piece of buttered foil laid over the top of the kedgeree but not tightly sealing the contents of the dish. Put the dish into a moderate oven, 350F, 180C, Gas Mark 4, bottom right-hand oven of a 4-door AGA for 40 mintues, unitil the kegeree is hot through. Just before serving, form through the finely chopped parsley.

I cooked the salmon in the microwave as I didn’t have any left over and,I have to say that, I didn’t do the last part as we were ready to eat, and it was still really nice.

I’ll bet Clarie Maconald of Macdonald has an AGA!!!

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Thanks for sharing I am always looking for some good new recipes, will definitely try this one.