Curried Salmon Kedgeree Style Salad
This Kedgeree with its rice and fruity curry is sure to stave off hunger (for a good few hours at least).
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Fresh Salmon,Fillet | Main,Salad,Snack | Uncooked | 30 mins to 1 hour |
Ingredients
- 200g dried basmati rice, cooked and refreshed
- 260g pack lightly smoked Scottish salmon fillets,cooked, cooled and flaked
- 150g ready to eat apricots, chopped
- 75g sultanas
- 2 x 15g packs coriander, finely chopped
- 3 x 15ml spoons mayonnaise
- 2 x 5ml spoons curry paste
Method
In a bowl combine together the rice, salmon, apricots, sultanas and coriander, ensuring all the ingredients are thoroughly incorporated.
In another bowl combine together the mayonnaise and curry paste, then incorporate into the above mixture.
Serve as part of a buffet style lunch.
