Hot Smoked Salmon Kedgeree

Kedgeree is widely believed to have been introduced to the UK by Victorian colonials returning from India.
NEW!
Cals 882 · Prot 46 · Carbs 85 · Fat 43
Family-Friendly
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30 min
Hot Smoked Salmon Kedgeree
Kedgeree is widely believed to have been introduced to the UK by Victorian colonials returning from India.
NEW!
Cals 882 · Prot 46 · Carbs 85 · Fat 43
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Kedgeree
Hot smoked salmon 6*
250 Grams
Basmati rice
150 Grams
Shallots
1 Piece
Garlic cloves
2 Pieces
Cardamom pods
4 Pieces
Fresh chives
15 Grams
Lemon
1 Piece
Salted butter 4*
50 Grams
Turmeric powder
2 Grams
Curry powder
8 Grams
Water
300 ML
Vegetable stock cube
1 Piece
Eggs 5*
2 Pieces
Green peas
100 Grams
Chilli flakes
2 Grams

Allergens

*6 Fish, *4 Milk, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Soak rice

1 Soak rice

Rinse the rice 2-3 times until the water runs clear. Once clear, cover with cold water and set aside to soak.
Prep

2 Prep

Peel and slice the shallots and garlic. Split the cardamom pods open with the back of a knife. Finely chop the chives. Slice the lemon into wedges.
Sweat

3 Sweat

Heat a pan with a lid over a medium heat with the butter. Once melted, add the turmeric, curry powder, cardamom, shallots and garlic with a pinch of salt. Cook for 3 min until fragrant.
Simmer

4 Simmer

Meanwhile, drain the rice. Add the drained rice to the pan with the measured water, stock cube. Stir once and cover with a lid. Simmer for 12 min or until all the water has been absorbed.
Boil eggs

5 Boil eggs

Meanwhile, cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cool enough to handle. Slice into quarters.
Serve

6 Serve

Once the rice is tender, place the peas and flake the salmon on top of the rice. Cover with a lid, remove the pan from the heat and set aside for 3 min. After 3 min, add a pinch of chilli flakes and a generous squeeze of lemon juice. Give everything a good mix up. Divide among plates, top with the egg and garnish with the chives.
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