Kedgeree Recipe

Kedgeree Recipe
Most of us have guests visiting during the holidays, and it usually requires that we make our meals a little fancier. Brunch is often called for. For years I have read in books set in England where Kedgeree was set on a sideboard as part of breakfast, especially in historical books set during the Victorian era. The dish originated in India, but was changed when it was brought to Britain. It consists of lightly curried rice with a few vegetables, smoked fish, and hard boiled eggs. Recently, while reviewing a cookbook, I ran across a recipe for Kedgeree and tried it. It is not only delicious, but it makes an excellent quick brunch dish to serve guests during the holidays.
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Although traditional Kedgeree calls for smoked haddock, which is almost impossible to find in the US, smoked trout or salmon (hot smoked - not the cold-smoked kind) make good substitutes. I generally use smoked salmon because there are several brands that are easily obtainable. My favorite brand is Honey Smoked Salmon from The Honey Smoked Fish Company, and is available at both Costco and Sam’s. You can, however, use any smoked fish you like.
If you’re not serving brunch, Kedgeree also makes a light supper dish, and is easy enough to make on a weeknight.

6 Servings

3 eggs

1/2 cup butter, divided
1 medium onion, finely chopped
1 1/2 teaspoons curry powder
1 teaspoon Thai fish sauce
1 cup Converted Rice
1/2 teaspoon salt
2 cups water

1/4 cup finely chopped fresh parsley
1 tablespoon fresh lemon juice

1 1/2 to 2 cups hot-smoked salmon, (not cold smoked), or substitute smoked trout
  1. Place the eggs in a small saucepan; cover with water, cover the saucepan, and bring to a boil over medium-high heat.
  2. When boiling, turn off the heat and set the timer for 10 minutes. After 10 minutes, drain off the hot water and run cold water over until the eggs have cooled.
  3. Peel the eggs, rinse, and cut each lengthwise into eight wedges; set aside.
  4. Meanwhile, melt 6 tablespoons of the butter in a large skillet.
  5. Add the onions, and stir over medium heat until translucent.
  6. Stir in the curry powder, Thai fish sauce, rice, and salt; mix well and stir in the water.
  7. Bring the mixture to a boil, cover, turn down to a simmer, and let cook 15-20 minutes or until the liquid is absorbed.
  8. Remove the lid, stir in the parsley, lemon juice, and remaining two tablespoons butter.
  9. Remove the salmon from the skin; using a fork, flake into bite-size pieces and stir into the rice mixture.
  10. Transfer to a serving platter; arrange the egg wedges decoratively on top, and serve immediately.

Amount Per Serving
Calories 346 Calories from Fat 177
Percent Total Calories From: Fat 51% Protein 14% Carb. 34%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 11 g
Cholesterol 156 mg
Sodium 1137 mg
Total Carbohydrate 30 g
Dietary Fiber 0 g
Sugars 0 g
Protein 12 g

Vitamin A 18% Vitamin C 9% Calcium 0% Iron 14%





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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.