Smoked Salmon Kedgeree

Name: Smoked Salmon Kedgeree
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 8
Cuisine: irish
Ingredients: 300g basmati rice; 8 eggs; 400g pack sliced smoked salmon; knob of butter; 450g red onion sliced; 8 garlic cloves sliced; large knob of fresh ginger peeled and chopped; 1 tsp each fennel and cumin seeds; 6 cardamom pods; 4 bay leaves; 1 tbsp tomato purée; 1 heaped tsp curry powder; large bunch coriander leaves reserved, stalks chopped; 1l chicken stock preferably fresh; 284ml tub double cream

⏱ 55 mins 🍽 Serves 8 🌶 irish ✅ More effort 🏷 Main course

This Irish kedgeree makes a wonderful brunch or main course. It features basmati rice and flaked smoked salmon, bound in a rich, aromatic sauce made with onions, garlic, ginger, and spices, simmered with chicken stock and double cream. The dish is finished with poached eggs and fresh coriander. It serves eight people and takes about 55 minutes to prepare, offering a flavourful and satisfying meal.

Ingredients

300g basmati rice
8 eggs
400g pack sliced smoked salmon
knob of butter
450g red onion sliced
8 garlic cloves sliced
large knob of fresh ginger peeled and chopped
1 tsp each fennel and cumin seeds
6 cardamom pods
4 bay leaves
1 tbsp tomato purée
1 heaped tsp curry powder
large bunch coriander leaves reserved, stalks chopped
1l chicken stock preferably fresh
284ml tub double cream

Method

For the sauce, melt the butter in a large saucepan. Add the sliced onions, garlic, ginger, fennel and cumin seeds, cardamom pods, and bay leaves. Cook for 8-10 mins until the onions take on colour. Mix in the tomato purée, curry powder, and chopped coriander stalks, cooking until sticky. Pour in the chicken stock and double cream, season, and bring to a boil. Reduce to a gentle simmer for 15 mins until the liquid reduces by half. Strain the sauce through a sieve into a container. It can be kept covered in the fridge for up to two days.
Wash the basmati rice in several changes of water. Place it in a pan and add enough cold water to cover it by 1.5cm. Cover the pan and bring to a fast boil over a high heat. Stir once, replace the lid, then turn the heat to its lowest setting for 2 mins. Switch off the heat and leave the pan undisturbed for a further 10 mins. If preparing ahead, cool the rice quickly and refrigerate.
When ready to serve, poach the eggs and set them aside. Chop the smoked salmon and the reserved coriander leaves roughly. Reheat the rice until it is piping hot. Warm the sauce until it simmers, then stir the hot rice into it. Fold through the chopped salmon and most of the coriander leaves. Spoon the kedgeree into bowls to serve.

Nutrition (per serving)

Calories508 kcal

Fat30 g

Saturates14 g

Carbs37 g

Sugars4 g

Fibre1 g

Protein26 g

Sodium1320 mg

Salt3 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisineirish