Kedgeree (Smoked Salmon with Rice, Onion, and Egg)

Main Dishes | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Ingredients

Cilantro - ½ bunch
Smoked haddock fillet - 17.6 oz
Basmati rice - 3.5 oz
Chicken Broth - 17 fl oz
Butter - 1 tablespoon
Chicken Egg - 1 piece
Onion - 1 head
Rice - ½ cup
Brown Sugar - ½ cup
Cardamom - ½ teaspoon
Turmeric - ½ teaspoon
Black tea - 1 fl oz
Ground Cinnamon - ½ teaspoon
Vinegar essence - 1 tablespoon
Fresh Mint - ½ bunch
Ocean salt - to taste

Step by Step guide

Step 1

Slice the onion into half rings. Heat butter and olive oil in a pan and sauté the onion until translucent.

Step 2

Crush the cardamom, turmeric, and cinnamon in a mortar and add to the onion. Stir in the basmati rice, mix, then pour in the broth after a minute and cook. Add salt if needed at the end.

Step 3

Line the bottom of a wok with foil, pour in the rice, tea, and sugar. Place a rack or steaming mesh on top. Heat the wok, cover it, and warm the mixture for 5–8 minutes. Cut the salmon into small pieces, place on the rack, cover, and smoke for 5–7 minutes.

Step 4

Crack the egg into a cup. In boiling water, add vinegar and create a whirlpool with a whisk, then pour in the egg and gently stir the water with a spoon to poach the egg, then remove it with a slotted spoon.