Hot Smoked Salmon Kedgeree

Name: Hot Smoked Salmon Kedgeree
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Hot smoked salmon; 150 Grams of Basmati rice; 1 Pieces of Shallots; 2 Pieces of Garlic cloves; 4 Pieces of Cardamom pods; 15 Grams of Fresh chives; 1 Pieces of Lemon; 50 Grams of Butter; 2 Grams of Turmeric powder; 8 Grams of Curry powder; 300 ML of Water; 1 Pieces of Vegetable stock cube; 2 Pieces of Organic Eggs; 100 Grams of Green peas; 2 Grams of Chilli flakes

Kedgeree is widely believed to have been introduced to the UK by Victorian colonials returning from India.

Cals 587 · Prot 15 · Carbs 91 · Fat 25

Family Friendly

30 min

Kedgeree is widely believed to have been introduced to the UK by Victorian colonials returning from India.

Cals 587 · Prot 15 · Carbs 91 · Fat 25

Family Friendly

Ingredients

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

Butter 4*

50 Grams

Turmeric powder

2 Grams

Curry powder

8 Grams

Water

300 ML

Vegetable stock cube 15*

1 Piece

Organic Eggs 5*

2 Pieces

Green peas

100 Grams

Chilli flakes

2 Grams

Allergens

*6 Fish, *4 Milk, *15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2440 / 587
Fats (g)	24.8
of which saturated (g)	14.4
Carbohydrates (g)	91
of which sugars (g)	6.8
Fibers (g)	7.8
Proteins (g)	14.9
Salt (g)	0.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

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.

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.

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.

More recipes like this