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.
Smoked Salmon Kedgeree
- 12 quail's eggs
- 200g lightly smoked salmon fillet or Scottish salmon fillet (from the fish counter)
- 175g long grain rice
- 50g butter
- 1 medium onion, thinly sliced
- Freshly Ground Black Pepper
- ¼ tsp Bart Spices Picante Pimentón
- 2 tbsp fresh parsley, chopped
- Place the quail's eggs in a pan of cold water. Bring to the boil and cook for 2 minutes. Drain, then cover with cold water and allow to cool. Peel and halve the eggs.
- Place the smoked or unsmoked salmon fillet in a large shallow pan. Cover with water and set over a medium heat. Bring to the boil and simmer gently, covered, for 5 minutes. Leave to cool in the water, then drain and remove the skin and any bones. Flake the fish coarsely.
- Cook the rice according to the packet instructions. Meanwhile, melt half the butter in a small frying pan, add the onion and fry for 3-4 minutes or until golden.
- When the rice is cooked, drain well and tip into a bowl. Fluff it up with a fork and stir in the flaked fish, onion, remaining butter and the parsley. Season well, adding the picante pimentón.
- Pile the kedgeree into a warmed dish and scatter with the quail's eggs. Finish with a sprinkling of picante pimentón. Serve immediately.
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.
- Preparation time: 5 minutes to 10 minutes
- Cooking time: 20 minutes to 30 minutes
- Total time: 25 minutes to 40 minutes
Average user rating Based on 5 ratings
This recipe was first published in Mon Jan 01 00:00:00 GMT 2001.