Hot-smoked salmon kedgeree

Summary Not available

  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 5 tbsp olive oil
  • 2 onions (sliced)
  • 1 tsp salt
  • 5 tsp paprika
  • 5 tsp garam masala
  • white rice
  • hot-smoked salmon (broken into bite-sized pieces)
  • frozen peas (defrosted under a cold tap)
  • double cream
  • 2 tbsp fresh coriander
  • 2 tbsp fresh chives
  • 4 free-range eggs (peeled and quartered)
  • 1 lemon (cut into wedges)
  1. Put a large, deep frying pan over a medium heat

  2. Add the cumin and coriander seeds and stir until they begin to pop

  3. Be careful not to burn them

  4. Crush to a fine powder in a spice grinder or pestle and mortar

  5. In the same pan, warm the oil over a medium heat

  6. Add the onions and salt and cook for 5 minutes, or until soft and translucent

  7. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes

  8. Increase the heat to medium and add the rice

  9. Stir until it is coated with all the spices

  10. Add the hot-smoked salmon and peas and cook until they are warmed through

  11. Take off the heat and stir in the cream, coriander and chives

  12. Top with the eggs

  13. Serve with a wedge of lemon

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