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  1. Smoked Salmon Kedgeree

Smoked Salmon Kedgeree

Cozy up with a bowl of this warming, Indian-inspired dish! Made popular during the Victorian-era British Raj, the term “kedgeree,” was created from the Hindi language word kitchri, for “mixture.” Kitchri consists of rice, lentils and peas, with a blend of ground, toasted spices called garam masala, and is generally served as a breakfast dish in Indian homes. British colonials added smoked fish, usually haddock, plus chopped eggs and various garnishes. Today, kedgeree is still a common dinnertime dish in England.This salmon kedgeree recipe was adapted from one in The Boston Globe that substitutes smoked salmon for white fish. You could use our halibut or our oven-ready, lightly smoked sablefish instead. Recipe creator Robin Shepard made these helpful comments: “There should be just enough sauce to coat, but not drench, the aromatic rice so that it's evenly golden. Use curry powder and turmeric to make a quicker version, instead of garam masala, but heat the spices first, as this releases a deep flavor, color, and aroma."

Smoked Salmon Kedgeree

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Ingredients

  • Vital Choice Alaskan smoked sockeye salmon (4 ounces), chunked into 1-inch strips
  • 3 cups water
  • 2 eggs
  • Sea salt to taste
  • 1 1/2 cups basmati rice
  • 1 cup frozen peas
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 teaspoons mild curry powder, or to taste
  • 1 teaspoon organic ground turmeric
  • 1/2 teaspoon organic ground cumin
  • Pinch of ground cloves
  • 1/2 cup light cream
  • 3 tablespoons chopped fresh parsley leaves

Instructions

  1. Hard boil the eggs: Bring a large saucepan of water to a boil. Add the eggs. Let the water bubble steadily for 9 minutes. Transfer the eggs to a bowl of very cold water and let the tap run into it. Crack the shells and peel them. Dry and chop coarsely.
  2. Refill the saucepan with water. Add a generous pinch of salt and bring to a boil. Add the rice and cook for 11 minutes or until tender but not quite cooked through. Drain into a colander and use the back of a spoon to poke holes in the rice for the excess water to drain.
  3. Rinse the peas with hot water to defrost in a separate colander.
  4. Melt the butter in a saucepan. Cook the onion, stirring often, for 5 minutes. Stir in the curry powder, turmeric, cumin, and cloves. Cook the mixture over low heat, stirring constantly, for 2 minutes.
  5. Add the cream, a little at a time, stirring constantly. Stir in the smoked salmon and eggs. Cook, stirring gently, for 1 minute. Stir in the rice and peas. Add all but 1 tablespoon of the parsley and stir again. Taste for seasoning and add more salt, if needed. Garnish with the remaining parsley and serve in bowls.
Serves: Serves 4