Kedgeree with Smoked Salmon and Spices

Main Dishes | Indian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the Cooking with Alex program, episode 12.

Ingredients

Rice - 17.6 oz
Smoked Salmon Flavored Croutons - 14.1 oz
Chicken Broth - 17 fl oz
Lemon - 1 piece
Onion - 1 head
Chocolate eggs - 5 pieces
Sour Cream - 1.8 oz
Mild Chili Spice - 1 teaspoon
Garlic - 3 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
Saffron - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Finely chop the onion. Melt the butter in a pan. Add a little olive oil. Sauté the onion in the oil.

Step 2

Finely chop the ginger and add it to the pan. Chop the garlic and add it to the pan again. Once a strong garlic aroma appears, add the rice to the pan. Mix well. Once the rice is sufficiently toasted, add the chicken broth. Mix well and reduce the heat. Cook the rice, stirring occasionally, until done.

Step 3

Remove the skin from the salmon, separate the fillet from the bones, and chop it. In a small saucepan, pour in a little water and add the pieces of salmon. Add the bay leaf and a bit of parsley, and simmer for a few minutes. Add a pinch of saffron. Remove from heat after simmering for about 2-3 minutes.

Step 4

Coarsely chop the cilantro. Slice the boiled eggs.

Step 5

Remove the bay leaf from the broth with the salmon, add the fish to the rice. Add a bit of paprika, hot pepper, eggs, sour cream, squeeze the lemon juice, cilantro, and any spicy salad greens. Mix everything well.