Kedgeree with Smoked Salmon

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

This British dish was brought over from colonial India. There are approximately a million variations of kedgeree. Some are quite similar to our Mimosa salad, while others resemble Spanish paella. This dish can be enjoyed both hot and cold. It travels well and can be stored for a couple of days without losing much of its quality.

Ingredients

Rice - 17.6 oz
Smoked Salmon Flavored Croutons - 14.1 oz
Chicken Broth - 17 fl oz
Lemon - 1 piece
Onion - 2 heads
Chicken Egg - 6 pieces
Sour Cream - 1.8 oz
Mild Chili Spice - 1 piece
Garlic - 2 cloves
Bay leaf - 1 piece
Ginger - 0.4 oz
Parsley - 0.7 oz
Cilantro - 0.7 oz
Butter - 1.8 oz
Olive Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Saffron - to taste

Step by Step guide

Step 1

Boil the eggs hard. Usually, ten minutes from the moment the water starts to boil is sufficient.

Step 2

In a deep skillet, sauté finely chopped onion in a mixture of butter and olive oil until soft. Add finely chopped garlic and ginger to the skillet and cook them together with the onion until the garlic becomes fragrant.

Step 3

Add the rice to the skillet and sauté it, stirring, until the rice is well coated with oil and begins to release a nutty aroma. You should be able to detect this aroma above the scent of the garlic.

Step 4

Pour hot chicken broth over the rice, season with salt if the broth is not salty enough for your taste, and let it cook on low heat, stirring occasionally.

Step 5

In a separate pan on another burner, pour in a little water, crumble the smoked salmon, and add a bay leaf and chopped parsley. You can also add a homeopathic dose of saffron. Simmer the salmon for five minutes, stirring occasionally. Remove from heat and set aside.

Step 6

Chop the cilantro coarsely, slice the chili pepper and hard-boiled eggs into thin rings. Once the rice is cooked, mix it, keeping it on the heat, with the chopped cilantro, chili pepper, salmon, salmon broth, eggs, sour cream, and lemon juice. Season with salt and pepper. Stir, let it simmer for a minute on the heat — then serve.