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Salmon Kedgeree
- Serves
4
- Difficulty
Easy
Published 1980
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 5 tablespoons
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
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