Smoked Salmon Kedgeree Recipes

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HOT-SMOKED SALMON KEDGEREE



Hot-smoked salmon kedgeree image

This is such a comforting dish with rich, creamy rice and hot-smoked salmon.

Provided by Nadiya Hussain

Categories     Main course

Yield Serves 4-6

Number Of Ingredients 15

2 tsp cumin seeds
2 tsp coriander seeds
5 tbsp olive oil
2 onions, sliced
1 tsp salt
½ tsp paprika
½ tsp garam masala
500g/1lb 2oz freshly cooked white rice
500g/1lb 2oz hot-smoked salmon, broken into bite-sized pieces
225g/8 oz frozen peas, defrosted under a cold tap
50ml/2fl oz double cream
2 tbsp finely chopped fresh coriander
2 tbsp finely snipped fresh chives
4 free-range eggs, hard-boiled, peeled and quartered
1 lemon, cut into wedges

Steps:

  • Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar.
  • In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes.
  • Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through.
  • Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon.

WILD-SALMON KEDGEREE



Wild-Salmon Kedgeree image

Here's an easy and healthy one-pot dinner with salmon fillets. Stateside there isn't much name recognition for kedgeree, but across the pond it is a beloved dish with Anglo-Indian roots. In this version, basmati rice steams with curry powder, onion, and garlic; halfway through, the salmon is nestled on top to cook with the rice. Garnish bowls with hard-cooked eggs, parsley, and paprika for a weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 50m

Number Of Ingredients 10

4 large eggs
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (1 1/4 cups)
2 cloves garlic, minced (1 tablespoon)
1 cup basmati rice, rinsed and drained
1 1/2 teaspoons curry powder
Kosher salt and freshly ground pepper
1 pound skinless wild-salmon fillets (3 to 4), preferably Alaskan
1/4 cup chopped fresh parsley leaves
Lemon wedges and smoked hot paprika, for serving

Steps:

  • Prepare an ice-water bath. Bring a saucepan of water to a boil. Reduce to a simmer; add eggs and cook 8 minutes. Transfer to ice bath; let stand until cool enough to handle. Peel and halve.
  • Heat oil in a large straight-sided skillet over medium. Add onion and garlic; cook, stirring, until tender, 5 to 7 minutes. Add rice, curry powder, and 3/4 teaspoon salt; cook, stirring, 2 minutes. Stir in 2 cups water. Bring to a boil, then reduce heat to low and cover; cook 15 minutes.
  • Season fish with salt and pepper; nestle into rice mixture. Cover and cook until fish is just cooked through, 9 to 12 minutes. Sprinkle with parsley. Break fish into large pieces and fluff rice with a fork. Top with egg halves; season with salt and pepper. Squeeze lemon wedges over top and sprinkle with paprika; serve.

SALMON KEDGEREE



Salmon Kedgeree image

Categories     Egg     Fish     Rice     Breakfast     Brunch     Poach     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 9

2 large eggs
1 small onion
1 3/4 cups water
1/2 teaspoon salt
an 8-ounce piece skinned salmon fillet
3/4 cup long-grain white rice
1 tablespoon unsalted butter
2 tablespoons chopped fresh flat-leafed parsley leaves
1 tablespoon fresh lemon juice

Steps:

  • Hard-boil eggs. Peel and quarter eggs and coarsely chop onion. In a 3-quart saucepan with a tight-fitting lid bring water to a boil with salt. Add salmon and poach at a bare simmer, covered, 4 minutes, or until just cooked through. With a slotted spoon transfer salmon to a plate, reserving poaching liquid, and cover salmon. Return poaching liquid to a boil and stir in rice. Cook rice, covered, over low heat 15 minutes, or until water is absorbed and rice is tender.
  • While rice is cooking, in a large skillet cook onion in butter over moderately low heat, stirring occasionally, until softened. Stir in cooked rice and season with salt and pepper. Break salmon into large pieces and add to rice mixture with eggs, parsley, and lemon juice. Cook kedgeree over moderate heat, stirring gently, just until heated through, about 1 minute.

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