Hot-smoked salmon kedgeree
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4-6
- Dietary
- Nut-freePregnancy-friendly
This is such a comforting dish with rich, creamy rice and hot-smoked salmon.
Ingredients
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 5 tbsp olive oil
- 2 onions, sliced
- 1 tsp salt
- ½ tsp paprika
- ½ tsp garam masala
- 500g/1lb 2oz freshly cooked white rice
- 500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces
- 225g/8 oz frozen peas, defrosted under a cold tap
- 50ml/2fl oz double cream
- 2 tbsp finely chopped fresh coriander
- 2 tbsp finely snipped fresh chives
- 4 free-range eggs, hard-boiled, peeled and quartered
- 1 lemon, cut into wedges
Method
Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar.
In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes.
Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through.
Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon.
