Salmon Kedgeree

Name: Salmon Kedgeree
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 5 tablespoons (75 g) butter; 4 cups (½ kg) cooked long-grain rice, which has been slightly salted in cooking; ½ lb (240 g) cooked fresh salmon, skin and bones removed and the flesh finely flaked; ½ lb (240 g) cooked fresh salmon, skin and bones removed and the flesh finely flaked; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 hard-boiled eggs, finely chopped; 1 tablespoon finely chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

A very filling breakfast dish for a man who will be taking violent exercise all day in the open air. A typical eighteenth-century hunting gentleman probably followed it with kidneys and bacon and slices of cold ham and beef. The salmon would have been left over from the day before. It is very good for lunch or supper.

Ingredients

½ lb (240 g) cooked fresh salmon, skin and bones removed and the flesh finely flaked
5 tablespoons

Europe
United Kingdom
Engalnd
Pescatarian
Gluten-free
Breakfast

Method

Heat the butter in a large saucepan until just melted and stir in the rice, which can be hot or cold. Stir well for a moment, then add the salmon and the eggs and stir very gently so that the eggs are evenly distributed, but not too much broken up. Add the parsley, salt and pepper. Stir again, turn into a fireproof dish, cover and put into a 350°F (180°C, Gas Mark 4) oven for 25 minutes if the