Salmon kedgeree (or smoked haddock)
Recipe by Ruth McCallister
300g of Salmon (or Smoked Haddock)
25g of butter
1 small chopped onion
1 tsp of medium curry paste
250g of basmati and wild rice
2 medium eggs hard boiled and quartered
15g of chopped fresh dill
100g of smoked salmon flakes (or smoked haddock)
Prep. Time → 20 min
Cook Time → 30-40 min
1. Preheat to oven to 200C
2. Place the salmon fillets in a oven proof dish and pour over 600ml of water.
3. Cover with kitchen foil and bake for 15 minutes or until the fish is just cooked through. Remove the salmon from the dish, flake into large chunks cover and keep warm. Reserve the cookin liquid.
4. Meanwhile melt the butter in a large oven proof saucepan and add the onion.
5. Cook gently for 5 minuets until soft but not golden. Thne add the curry patse and cook for a further minute.
6. Stir in the rice to coat in the juices, then add teh reserved cooking liquid.
7. Season and bring to the boil. Cover and place in the oven for 20-25 minutes until the liquid is adsorbed and the rice is tender.
8. Gently stir in the flaked salmon fillets, eggs, dill and smoked salmon fillets through the rice, cover and leave to stand for 2-3 minutes.
9. Check seasoning and serve.
10. ENJOY
December 10, 2011 12:04
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