Hot Smoked Salmon Kedgeree
An easy one-pan meal that is bursting with colour and flavour.
Serves 2 people generously.
- 4 eggs
- 2 tbsp olive oil
- 1 tsp mustard seeds
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 tsp turmeric
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 small red chilli, seeds removed and finely chopped
- 2cm piece of ginger, finely chopped
- 1 cup of basmati rice
- 2 cups of hot vegetable or chicken stock
- ½ tsp salt
- 2 pieces The Wee Smokehouse hot smoked salmon
- 1 cup frozen peas
- 1 tbsp butter
- 1 lemon
- A large handful of fresh coriander, roughly chopped
- Bring a large pot of water to the boil, then gently lower the eggs into the water with a slotted
spoon. Leave them to boil for 8 minutes, then drain the water and crack the cooked egg shells
gently against the side of the pot (this makes them easier to peel). Fill the pot with cold water
and leave the eggs to cool, then peel and half them, and set aside.
- In a large frying pan, heat the oil then add the mustard seeds, garam masala, cumin, coriander
and turmeric and cook for a minute. When the seeds start to pop, add the onion, garlic, chilli
and ginger, and stir well to coat in the spices. Cook for 5 minutes over a low heat until the onion
- Stir in the rice, coating it in the spices and leave to toast for a minute or two. Add in the hot
stock and the salt, stir well, then place a tight-fitting lid on and leave the rice to gently simmer
for 15 minutes, until just tender and all the stock has been absorbed.
- Stir the peas through the rice and leave them to cook as you flake the salmon then add it to the
rice and gently mix through. When the peas and salmon are heated, turn the heat off and add
the butter and half the coriander and stir through. Check the seasoning and adjust to taste.
- Serve the kedgeree topped with the eggs, and a lemon wedge on the side for squeezing –
garnish with more coriander.