Smoked Salmon Kedgeree - cooking recipe
Ingredients
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8 tbsp (1 stick) butter, chopped
1 tbsp oil
1 None onion, chopped
1 tbsp korma curry paste
1 1/2 cups long-grain rice
10 None cherry tomatoes, halved
7 oz hot smoked salmon fillet, flaked
2 None soft-boiled eggs, quartered
None None Sliced green onion, to serve
None None Chopped dill, to serve
None None Capers, to serve
None None Lemon wedges, to serve
None None Toast, to serve
Preparation
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Heat half butter and oil in a large skillet on high heat. Saute onion for 1-2 mins, until tender. Stir in curry paste and cook for 30 seconds, until fragrant.
Stir in 3 cups water, rice and tomatoes. Bring to a boil. Reduce heat to low; simmer, covered, for 10-15 mins, until water has absorbed.
Gently stir salmon and remaining butter. Serve topped with eggs, onion, dill and capers. Accompany with lemon wedges and toast.
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