Salmon Kedgeree (2)
Kedgeree is one of those dishes that comes down to us from the British Raj and still puts in an occasional appearance on the breakfast menus of some international hotels.
In this version I have left out the curry in response to a couple of requests. Using tinned salmon is a convenient way of preparing a quick meal, although smoked fish would be more traditional. Of course, you could always use smoked salmon!
Here is my budget version for two people.
220g tinned red salmon
1 cup of rice
2 hard-boiled eggs
90g butter
Some chopped flat-leaf parsley
1 wedge of lemon
Cook the rice using my basic method. While it’s steaming, flake the drained salmon, shell the eggs and chop them roughly. I usually chop one and grate the other but you could do either.
Melt the butter over moderate heat and quickly add the salmon and the rice. The idea here is not to cook them, obviously, but to heat them through so keep the heat down and stir gently. Then mix in the eggs.
The dish is not really intended to be served hot, warm will do, so when you are satisfied that everything is as it should be carefully add the parsley and a few twists of black pepper.
Finally, just before serving, squeeze over the lemon juice.
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