Salar Flaky Smoked Salmon Kedgeree (2)
Chilli and Coriander Smoked Salmon Kedgeree
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 3-4 | Smoked Salmon | Main,Savoury | Boil,Fry | 30 mins to 1 hour |
Ingredients
- 150g basmati rice
- 100g butter
- a good pinch curry powder
- 4 spring onions finely chopped
- 150g oyster or shii take mushrooms sliced
- 200g Flaky Smoked Salmon broken into pieces
- fresh parsley or coriander
- 200g shelled peas (frozen are fine)
- 2 large hardboiled eggs quartered.
Method
Boil the rice in salted water until just under-cooked, strain, refresh in cold water, strain again and leave aside.
In a large frying pan or wok heat half the butter, add the curry powder, let this fry for a few minutes and then add the finely chopped spring onions, allow to cook and then add the sliced mushrooms and let these cook too. Add the cooked rice and let this heat through completely and then stir in the 200g Flaky Smoked Salmon pieces, plenty of chopped parsley or coriander and the peas. Finally stir in the rest of the butter.
Serve hot garnished with the hard boiled eggs.
