Smoked salmon kedgeree

Name: Smoked salmon kedgeree
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: English, British, Scottish, European
Ingredients: 300 grams basmati rice; 8 eggs; 400 grams pack sliced smoked salmon; 1 knob butter; 450 grams red onion, sliced; 8 garlic cloves, sliced; 1 large knob fresh ginger, peeled and chopped; 1 teaspoon each fennel and cumin seeds; 6 cardamom pods; 4 bay leaves; 1 Tbsp tomato purée; 1 teaspoon curry powder; 1 large bunch coriander, leaves reserved, stalks chopped; 1 liter chicken stock, preferably fresh; 284 milliliters double cream

Smoked salmon kedgeree is an European main course. Watching your figure? This gluten free and pescatarian recipe has 492 calories, 23g of protein, and 25g of fat per serving. This recipe serves 8. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires tomato purée, bay leaves, pack salmon, and knob of butter. Not From preparation to the plate, this recipe takes around 55 minutes.

Instructions

To make the sauce, heat the butter in a large pan, then tip in the onions, garlic, ginger, spices and bay. Fry over medium heat for 8-10 mins until the onions colour. Stir in the pure, curry powder and coriander stalks, then cook for a few mins until everything is sticky.

Ingredients you will need

Curry Powder

Coriander

Butter

Garlic

Ginger

Onion

Spices

Sauce

Equipment you will use

Frying Pan

Pour in the stock and cream, season, stir well, then bring to the boil. Gently simmer for 15 mins until reduced by half. Strain through a sieve into a container. Keep covered in the fridge for up to two days.

Ingredients you will need

Cream

Stock

Equipment you will use

Sieve

Rinse the rice in several changes of water, then put in a pan with enough cold water to cover it by 1.5cm. Cover the pan, then place over a high heat. Bring to a fast boil, stir, return the lid, turn heat to minimum, then leave the pan for 2 mins. Turn the heat off; leave for a further 10 mins. If making ahead, cool quickly, then refrigerate.

Ingredients you will need

Water

Rice

Equipment you will use

Frying Pan

On the day, poach the eggs, then set aside. Roughly chop the salmon and coriander leaves. Reheat rice until piping hot.

Ingredients you will need

Coriander

Salmon

Egg

Rice

Heat sauce until simmering, then stir in the rice. Stir though salmon and most of the coriander. Spoon into bowls

Ingredients you will need

Coriander

Salmon

Sauce

Rice

Equipment you will use

Bowl

Equipment

Frying Pan

Sieve

Bowl

Ingredients

Servings:

300grams

basmati rice 8

eggs 400grams

pack sliced smoked salmon 1knob

butter 450grams

red onion, sliced 8

garlic cloves, sliced 1large knob

fresh ginger, peeled and chopped 1teaspoon

each fennel and cumin seeds 6

cardamom pods 4

bay leaves 1Tbsp

tomato purée 1teaspoon

curry powder 1large bunch

coriander, leaves reserved, stalks chopped 1liter

chicken stock, preferably fresh 284milliliters

double cream

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.