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List of ingredients for Salmon kedgeree

* 1 litre light Fish stock or Court bouillon
* 1 teaspoon Chilli powder
* 1 tablespoon Garlic powder
* 500 g Salmon
* 15-20 ml Olive oil
* 400 g Basmati rice
* 5 tablespoons Butter
* 3 Hard boiled eggs, chopped
* 2 tablespoons flat-leaved Parsley, chopped

* Bring the Fish stock to a gentle Simmer in a pan.
* Meanwhile, mix the Chilli and Garlic powders together.
* Mix with a little of the Fish stock and add to the pan.
* Gently Poach the Salmon in the Stock for about 5 minutes.
* Remove from pan, and pour Stock into a jug.
* Using the same pan, heat the Olive oil.
* Add the Rice and stir for a minute or two.
* Remove from heat and add 800 ml of the Fish stock. If you have less than that, make up with water.
* Cover and Simmer until the Rice has absorbed the liquid (about 15 minutes).
* Meanwhile, preheat Oven to 160 C (325 F - gas 3).
* Flake and bone the Fish. Skin if desired.
* When the Rice is cooked, stir in the Fish and the Butter.
* Transfer to a Baking dish and cover with Tin foil. Prick a a few holes in the Foil
* Bake for 15-20 minutes and remove from Oven.
* Garnish with the chopped Egg and Parsley.


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