Winter Salmon Kedgeree

 Salmon Kedgeree with Butternut Squash, Parsnip, Fennel and Quail Eggs by Meeta K. Wolff

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: approx. 4


  • 1 tablespoons of ghee, substitute: 1 tablespoon vegetable oil + knob of butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 teaspoons cumin seeds
  • 3 teaspoons garam masala
  • 150g fennel, cut into small slices
  • 2 medium sized parsnips, cut into small cubes
  • ½ small butternut squash, cut into small cubes
  • 300g basmati rice
  • 750 ml vegetable stock
  • 200g baby spinach leaves
  • 350g smoked salmon fillets, skinned and cut into large chunks
  • 50g sweet piquant peppers (I used Peppadews), sliced
  • 4 tablespoons crème fraiche
  • Sea salt (I used Saffron Salt from Smaromi)
  • Freshly cracked pepper
  • 4 quail eggs
  • Handful fresh chervil


  1. In a pan heat the ghee over medium heat and sauté the onion and garlic for 5 minutes. Add the cumin seeds and garam masala and continue to cook for a further 2 minutes, then add the fennel, parsnip and butternut squash, stirring to coat in the spices and allow to cook for another 3-4 minutes. Add the rice and the stock, bring to a boil, cover and gently simmer for 10 minutes.
  2. Fold the salmon, spinach leaves, cream and piquant peppers into the rice. Season with some saffron salt and cracked pepper. Cover, remove from heat and allow to steam for 10 minutes.
  3. Fry the quail eggs in a non-stick pan until cooked to your liking. Serve Kedgeree steaming hot and top with 2 fried quail eggs person. Sprinkle some saffron salt on the eggs and garnish with chervil.

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