Kedgeree with smoked salmon
6 servings
20 minutes
Kedgeree with smoked salmon is a vibrant dish of British cuisine inspired by Indian traditions. It combines the soft flavor of rice, the richness of smoked salmon, and spicy notes of spices. Originally, kedgeree was a humble Indian dish made from rice and fish, but the British adapted it by adding eggs and butter, making it a popular breakfast. The warm aroma of ginger and garlic highlights the tenderness of the fish, while parsley and cilantro add freshness to the dish. Chicken broth makes the rice fluffy and rich, while a splash of lemon juice adds a slight tanginess. This dish is perfect for a cozy family breakfast or dinner when you crave something hearty and aromatic.
1
Boil eggs hard. Usually, ten minutes is enough from the moment the water boils.
- Chicken egg: 6 pieces
2
In a deep skillet, sauté finely chopped onion in a mixture of butter and olive oil until soft. Add finely chopped garlic and ginger to the skillet and sauté them with the onion until the characteristic garlic aroma appears.
- Onion: 2 heads
- Butter: 50 g
- Olive oil: 50 ml
- Garlic: 2 cloves
- Ginger: 10 g
3
Pour rice into the pan and fry it, stirring, until the rice is well coated with oil and starts to emit a nutty aroma, if you can distinguish this aroma from the garlic.
- Rice: 500 g
4
Pour hot chicken broth over the rice, add salt if the broth is not salty enough for your taste, and let it cook on low heat, stirring occasionally.
- Chicken broth: 500 ml
- Salt: to taste
5
On the neighboring burner, pour a little water into another pan, chop the smoked salmon, add a bay leaf and chopped parsley. You can also add a homeopathic dose of saffron. Simmer the salmon for five minutes, stirring occasionally. Remove from heat and set aside.
- Smoked salmon: 400 g
- Bay leaf: 1 piece
- Parsley: 20 g
- Saffron: to taste
6
Chop cilantro coarsely, slice chili pepper and boiled eggs into thin rings. Once the rice is cooked, mix it, without removing from heat, with chopped cilantro, chili pepper, salmon and salmon broth, eggs, sour cream, and lemon juice. Season with salt and pepper. Stir, simmer for a minute on heat — and serve.
- Cilantro: 20 g
- Chili pepper: 1 piece
- Chicken egg: 6 pieces
- Smoked salmon: 400 g
- Chicken broth: 500 ml
- Sour cream: 50 g
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
