Kedgeree with smoked salmon and spices

6 servings

20 minutes

Kedgeree with smoked salmon and spices is an exquisite dish rooted in Indian cuisine but popular in Britain. Originally made with fish and rice, this version with smoked salmon infuses the dish with a rich, smoky aroma. The spice-soaked rice gains depth of flavor, while the tender salmon perfectly complements the creamy texture of sour cream and the mild heat of paprika. In the end, fresh cilantro and lemon juice add bright notes, giving the dish a balance between richness and freshness. Kedgeree can be served as a nutritious breakfast or an elegant main course. Its rich flavor and harmony of ingredients make it a true gastronomic find.

Energy value per serving

• Calories: 657.8
• Proteins: 29.2g
• Fats: 28.6g
• Carbohydrates: 71.3g

Ingredients

• Rice: 500 g
• Smoked salmon: 400 g
• Chicken broth: 500 ml
• Lemon: 1 pc
• Onion: 1 head
• Chicken egg: 5 pc
• Sour cream: 50 g
• Ground chili pepper: 1 tsp
• Garlic: 3 clove
• Bay leaf: 1 pc
• Ginger: 10 g
• Parsley: 20 g
• Coriander: 20 g
• Butter: 50 g
• Olive oil: 50 ml
• Saffron: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the onion finely. Melt butter in a pan. Add a little olive oil. Sauté the onion in the oil.

   Required ingredients:

   • Onion: 1 head
   • Butter: 50 g
   • Olive oil: 50 ml

2. Finely chop the ginger and add it to the pan. Chop the garlic and add it to the pan again. Once the strong garlic aroma appears, add the rice to the pan. Mix well. Once the rice is sufficiently toasted, add the chicken broth. Mix well and reduce the heat. Cook the rice, stirring occasionally, until done.

   Required ingredients:

   • Ginger: 10 g
   • Garlic: 3 cloves
   • Rice: 500 g
   • Chicken broth: 500 ml

3. Remove the skin from the salmon, separate the fillet from the bones, and cut it. Pour a little water into a small saucepan and add the salmon pieces. Add a bay leaf and some parsley, and simmer for a few minutes. Add a pinch of saffron. Remove from heat and let it simmer for 2-3 minutes.

   Required ingredients:

   • Smoked salmon: 400 g
   • Bay leaf: 1 piece
   • Parsley: 20 g
   • Saffron:  to taste

4. Chop the cilantro coarsely. Slice the boiled eggs.

   Required ingredients:

   • Coriander: 20 g
   • Chicken egg: 5 piece

5. Remove the bay leaf from the salmon broth, add the fish to the rice. Add some paprika, hot pepper, eggs, sour cream, squeeze lemon juice, cilantro, and any spicy salad leaves. Mix everything well.

   Required ingredients:

   • Bay leaf: 1 piece
   • Smoked salmon: 400 g
   • Ground chili pepper: 1 teaspoon
   • Chicken egg: 5 piece
   • Sour cream: 50 g
   • Lemon: 1 piece
   • Coriander: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste