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simple salmon kedgeree
From Stonesoup
serves 4
Inspired by the dynamic pioneer of Australian cooking, Margaret Fulton.
Kedgeree is a traditional British dish usually made with smoked haddock and served for breakfast. But I prefer this milder version with canned salmon as a simple dinner.
This is one of those fish dishes that isn’t actually fishy at all. The curry powder seems to almost mask the salmon flavour and leaves you with a lovely gentle spiciness – without being overtly curry-like. We’re talking simple comfort food.
I used brown rice for the photo because I like it’s nuttiness and fiber bonus but any type of rice would work well here.
large knob butter
3T olive oil
2 brown onions, peeled & diced
3 ribs celery, finely diced
3C cooked rice (450g or 1lb)
3-4t mild curry powder (I used Keens)
1 large can salmon (400g or 14oz)
1/2 bunch flat leaf parsley, leaves picked, optional
4 hard boiled eggs, peeled & halved lengthwise
Melt butter in a large frying pan. Add oil, onion and celery. Cover and cook over a medium heat, stirring occasionally until soft but not browned.
Stir though rice, curry powder and salmon. Taste, season and allow to warm through.
Remove from the heat and stir through parley if using. Top with eggs.
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