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Home / Recipes / Salmon

Hot smoked salmon kedgeree

Salmon

Hot smoked salmon kedgeree

This is such a comforting dish with rich, creamy rice and hot-smoked salmon.

Ingredients

  1. 2 tsp cumin seeds
  2. 2 tsp coriander seeds
  3. 5 tbsp olive oil
  4. 2 onions, sliced
  5. 1 tsp salt
  6. ½ tsp paprika
  7. ½ tsp garam masala
  8. 500g/1lb 2oz freshly cooked white rice
  9. 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces
  10. 225g/8 oz frozen peas, defrosted under a cold tap
  11. 50ml/2fl oz double cream
  12. 2 tbsp finely chopped fresh coriander
  13. 2 tbsp finely snipped fresh chives
  14. 4 free-range eggs, hard-boiled, peeled and quartered
  15. 1 lemon, cut into wedges

Directions

  1. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar.
  2. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes.
  3. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through.
  4. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon.

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