This week Lucy is forking up a traditional dish with a twist. We’re sure you’ll love her Smoked Salmon Kedgeree as much as her family does.
Kedgeree is one of those dishes we have always enjoyed as a family. It’s such an old school classic with its roots in British colonial times, originally served as a brunch dish by the Victorians. I am not so old that I remember those times, but it has always been a traditional favourite from my childhood and now features regularly in our family.
My Smoked Salmon Kedgeree is brilliant – even if I do say so myself – and, helpfully, it uses a host of store cupboard ingredients. It’s a fresh and zesty twist on the classic brunch dish, but you can eat this whenever you like. This is such a speedy recipe which has an air of being a treat with the new addition of smoked salmon. Incredibly, our whole family inhale this in vast quantities – I hope you have as much success with this lunch or supper dish as I do.
This recipe will be on lucyloves.uk.com this week.
Smoked Salmon Kedgeree Recipe
Serves 4 to 6 people
- 4 eggs, soft boiled
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 350g basmati rice
- 2 to 4 teaspoons curry powder – dependent on how spicy you like it and how spicy your powder is
- 800ml to 1000ml chicken or fish stock
- 3 bay leaves
- 1 lemon, all the zest and half the juice
- 3 tablespoons chopped fresh parsley
- 200g Smoked Salmon, cut into strips
- 50g butter
- Salt and pepper
- Extra fresh parsley to garnish
Take a large frying pan and heat two tablespoons of olive oil. Add a finely chopped onion and heat until softening and starting to brown.
Pour in the rice, stir, then add the curry powder. Mix this through the rice then pour in the 800ml stock. Bring to the simmer, add the bay leaves then pop on a lid for 15 minutes over a low heat. Keep an eye on it – you may need to add a touch more stock if the rice starts to stick.
While this is simmering zest the lemon and squeeze half the juice. Chop the parsley and cut the smoked salmon into strips, I used scissors. Peel and quarter the soft boiled eggs.
When the time is up, remove the bay leaves, stir through the smoked salmon, parsley, lemon zest and juice, salt and pepper and finally the chopped eggs. Don’t over mix as you want the eggs to stay relatively intact. Add the butter then put the lid back on for 5 more minutes or until the rice is cooked through and everything is piping hot. Take the lid off, gently stir again, check for seasoning then serve immediately with salad or a lovely green vegetable.