Farmersgirl Kitchen

Salmon Kedgeree

Uncategorized | September 2, 2007 | By

I made this last night and it was lovely. It comes from a great book called Seasonal Cooking by Claire Macdonald of Macdonald.

Salmon Kedgeree
Serves 4-5

1 chicken stock cube
a pinch of saffron (optional)
8oz (250g) long-grain white rice
3oz butter
1 small onion, finely chopped
1 teaspoon curry powder
4oz (125g) left-over cooked salmon, flaked
2 hard-boiled eggs, shelled and chopped.
1 rounded tablespoon finely chopped parsley

Bring to the boil a large pan of water and dissolve in it the stock cube and a pinch of saffron if you have some. Add the rice and cook for about 12 mintues, until just tender. Drain.

Melt the butter in a saucepan, and add the finely chopped onion. Cook over a gentle heat for 5-10 minutes, until the onion is soft. Add the curry powder, and cook for 1-2 minutes, then stir in the cooked rice, the flaked salmon, and the chopped hard-boiled eggs.

Butter liberally an ovenproof dish, and ut the dedgeree into the dish. Cover with 2 butter papers, or a piece of buttered foil laid over the top of the kedgeree but not tightly sealing the contents of the dish. Put the dish into a moderate oven, 350F, 180C, Gas Mark 4, bottom right-hand oven of a 4-door AGA for 40 mintues, unitil the kegeree is hot through. Just before serving, form through the finely chopped parsley.

I cooked the salmon in the microwave as I didn’t have any left over and,I have to say that, I didn’t do the last part as we were ready to eat, and it was still really nice.

I’ll bet Clarie Maconald of Macdonald has an AGA!!!

  1. Deb
    September 4, 2007

    Thanks for sharing I am always looking for some good new recipes, will definitely try this one.