Kedgeree (smoked salmon with rice, onions and egg)
4 servings
25 minutes
A British dish of Indian origin and a variation of kitchari, a spicy porridge made from mung beans, a very important pillar of Ayurveda. Kedgeree is prepared in different ways, and recipes vary depending on the region, but the essence is the same: smoked fish is combined with rice, curry and egg, and is usually served for breakfast. Try it when you're sick of regular scrambled eggs.
1
Slice the onion into half rings. Heat butter and olive oil in a pan and sauté the onion until translucent.
- Onion: 1 head
- Butter: 1 tablespoon
2
Grind cardamom, turmeric, and cinnamon in a mortar and add to the onion. Add basmati rice, mix, then pour in broth after a minute and cook. Finally, add salt if needed.
- Cardamom seeds: 0.5 teaspoon
- Turmeric: 0.5 teaspoon
- Ground cinnamon: 0.5 teaspoon
- Basmati rice: 100 g
- Vegetable broth: 500 ml
- Sea salt: to taste
3
Line the bottom of the wok with foil, pour rice, tea, and sugar on it. Place a rack or steaming mesh on top. Put the wok on the fire, cover with a lid, and heat the mixture for 5-8 minutes. Cut the salmon into small pieces, place on the rack, cover with a lid, and smoke for 5-7 minutes.
- Rice: 0.5 glass
- Black tea: 50 ml
- Brown sugar: 0.5 glass
- Salmon fillet: 500 g
4
Crack an egg into a bowl. Pour vinegar into boiling water and create a whirlpool with a whisk, add the egg, and gently stir the water with a spoon to poach the egg, then remove it with a slotted spoon.
- Chicken egg: 1 piece
- Vinegar: 1 tablespoon
5
Place basmati rice in a deep plate, top with pieces of salmon and poached egg, and sprinkle with mint and cilantro leaves.
- Basmati rice: 100 g
- Salmon fillet: 500 g
- Chicken egg: 1 piece
- Coriander leaves: 0.5 bunch
- Fresh mint: 0.5 bunch