Smoked Salmon Kedgeree
Hot toasted bagels forms the base for this kedgeree dish that includes smoked salmon, tomato paste, fresh chives and lemon juice.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Smoked Salmon,Fillet | Main | Pan | Less than 30 minutes |
Ingredients
- 25g butter
- 1 medium onion, finely chopped
- 100g long grain rice
- 400ml boiling water
- 15ml spoon sun dried tomato paste
- 2 x 15ml spoons fresh chives, snipped
- 15ml spoon lemon juice
- salt and freshly ground black pepper
- 125g pack smoked salmon trimmings
- 2 bagels, halved and toasted on one side
- 2 x 5ml spoons black lump fish
- ½ x 40g pack fresh rocket
- 1 hard boiled egg, peeled and quartered lengthwise
Method
Melt 15g butter and saute the onions until softened.
Add the rice and cook for 1 minute to coat the grains of rice. Pour over the boiling water and cook gently for 10-15 minutes until the liquid is absorbed.
Stir in the sundried tomato paste, a 15ml spoon of fresh chives, lemon juice, seasoning and smoked salmon.
Mix 15g butter with a 15ml spoon of chives and spread over the hot toasted bagels. Spoon over the kedgeree and top with lump fish.
Arrange on a plate with the fresh rocket in the centre with the hard boiled egg and serve immediately.
