Winter Salmon Kedgeree
Recipe From What's For Lunch, Honey?
Prep Time: 10 minutes
Total Time: 30 minutes
Serves: approx. 4
Ingredients:
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
Method:
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.
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.
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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