Hot Smoked Salmon Kedgeree

, from Issue #19. September, 2015
Photography by Vanessa Wu.
Hot Smoked Salmon Kedgeree

Serves: 4


400 grams hot smoked salmon
3 cups milk
1 bay leaf
1½ cups basmati rice, rinsed and drained
2 tablespoons olive oil
knob of butter
1 onion, thinly sliced
2 cloves garlic, crushed
2 teaspoons curry powder
4 cardamom pods, lightly crushed
150 grams cooked, peeled prawns
2 handfuls baby spinach
3 tablespoons cream
finely grated zest and juice of 1 lime
chopped coriander or flat-leaf parsley
4 hard boiled eggs
2 limes, quartered


Put the salmon, milk and bay leaf in a saucepan and gently bring to a simmer. Remove from the heat and leave for 10 minutes. Strain the milk through a sieve into a jug and discard the bay leaf. Flake the fish into chunks and set aside.

Heat the olive oil and butter in a saucepan and sauté the onion, garlic, curry powder and cardamom pods until the onion is tender. Stir in the rice then 3 cups of the reserved poaching milk. Add a pinch of salt and bring to the boil. Cover and cook over a low heat for 20 minutes without lifting the lid. A simmer mat is ideal for gentle cooking.

Leave for 5 minutes then gently fluff up with a fork. Add the spinach and turn to wilt. The heat from the rice is enough to soften the spinach. Add the salmon, prawns, cream, lime zest and juice, coriander and season with sea salt and freshly ground pepper.

To serve: Spoon onto a large serving dish and top with the boiled eggs ripped in half and the lime wedges. 

Cook's Tip: Other moist, smoked fish can be used in place of the salmon.