Sunday 24 December 2017

Madhouse recipe : Salmon Kedgeree

Kedgeree is a dish of Anglo-Indian origin, made with curried rice, boiled eggs and flaked cooked fish - traditionally smoked haddock but as I had some leftover grilled salmon in the fridge, I used that. It's quick, simple and perfect for a midweek evening meal, but it would be great as a festive brunch too.

Salmon Kedgeree

ingredients :

1tsbp butter
2 onions
1 cup uncooked rice
 a handful of split peas (or lentils)
1tsp ground cumin
1tsp ground coriander
1tsp turmeric
1tsp smoked paprika
salt, pepper
cooked fish (grilled salmon, smoked haddock, ...)
1 boiled egg per person
pomegranate molasses (optional)

Fry the onions in the butter. Remove to a plate.

Put the rice, split peas and spices in the pan and cover with boiling water.

Cook for 10-15 minutes until the rice and split peas are cooked and the water is completely absorbed. Stir the onions through the rice.

Flake the fish and add to the rice. Toss to combine (but try not to break up the fish too much).

Place halved boiled eggs around the edges of the dish. Drizzle with pomegranate molasses if you have some - the sweet-sour notes contrast nicely with the curry flavours of the rice.

Adding to this month's #KitchenClearout linky as it used up some leftover cooked salmon and cleared out the spice rack.

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