Salmon Kedgeree

Name: Salmon Kedgeree
Yield: Serves 4
Ingredients: 1 teaspoon curry powder; 1 small knob ginger, chopped; juice of ½ lemon; 4 oz (100 g) Patna rice; a sprig of fresh parsley, chopped; 8 oz (225 g) salmon fillet; 2½ fl oz (65 ml) double cream; 1 oz (25 g) unsalted butter; 2½ fl oz (65 ml) milk; salt and freshly ground black pepper; 2 hard-boiled eggs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

About

Almost as famous a breakfast dish as bacon and egg, but rather less widely cooked. The ratio of fish to rice is a question of taste and pocket. Most important is to fry the curry powder for a few seconds before adding the milky cream in which the fish has cooked. Forget this detail and the kedgeree will have a raw crude flavour.

Ingredients

8 oz (225 g) salmon fillet
salt and freshly ground black pepper
2½

Pescatarian
Gluten-free
Breakfast

Method

Place the salmon in an ovenproof dish, and season with salt and pepper. Pour in the milk and cream and cover the dish with either a tight-fitting lid or silver foil. Bake in a moderate oven at 350°F (180°C) Gas 4 for 20 minutes until cooked.
At the same time boil the rice in plenty of salted water, about 20 minutes., Drain off and keep to one side.
In a