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Smoked Salmon Kedgeree
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Although this recipe is very simple, with few ingredients, it is rather luxurious. This version uses smoked salmon fillet (unsliced) and quail's eggs. The picante pimentón (smoked paprika) adds a smoky depth.
Prepare this an hour or so in advance, cover with foil and keep warm in the oven at 140°C, gas mark 1.
Alternatively, make the kedgeree the day before, cool, cover and keep in the fridge overnight. Reheat very gently in the microwave.
This recipe was first published in January 2001.