Salmon Kedgeree

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Salmon Kedgeree recipe is a delightful fusion of Indian and British flavors. It combines flaky salmon, fragrant spices, and aromatic basmati rice to create a hearty and satisfying dish. Perfect for breakfast or brunch, this recipe offers a unique twist on the traditional kedgeree. The smoky flavor of the salmon complements the subtle spiciness of the dish, making it a true crowd-pleaser.

Keywords: Salmon Kedgeree, Indian-British fusion, Flaky salmon, Fragrant spices, Basmati rice.

salmon kedgeree recipe details

Salmon kedgeree recipe, recipe Rating: 4.5
Number of votes:101

A great breakfast dish to make from yesterday’s leftover salmon. Men have been enjoying this dish for at least 300 years, though there’s some disagreement about whether Indian men brought the recipe to the U.K. or whether U.K. men brought it to India. Ponder the debate while you tuck this flavorful fish and rice combo.

Ready in: 35 mins

Ingredients

Serves: 4

• 2 eggs
• 8 ounces uncooked basmati rice
• 2 cups water
• Salt, pepper, and cayenne pepper, to taste
• 1 onion, minced
• 1/4 cup butter
• 8 ounces flaked salmon
• 2 tablespoons chopped fresh parsley, optional

Preparation method

Prep: 5 mins | Cook: 30 mins

1. In a saucepan, cover eggs with cold water and bring to a boil over medium-high heat. When water boils, turn off the heat and cover the saucepan. Let sit for 16 minutes, then drain and cool in a bowl of ice water. Peel.
2. Meanwhile, combine rice, water, salt, pepper, and cayenne in a saucepan and set over medium-high heat. When water boils, stir, then place a lid on the saucepan.
3. Turn heat down to low. Let simmer for 20 minutes, remove from heat, and continue steaming for 5 minutes. Remove lid.
4. Place 1 tablespoon butter in a skillet and set over medium heat. Cook onion in melted butter for about 8 minutes to soften.
5. Separate egg whites from egg yolks. Chop both, keeping them separated.
6. Stir 3 tablespoons butter, salmon, cooked onion, and chopped egg whites into the rice. Add salt and pepper to taste. Set back over medium heat and cook for about 3 minutes to warm.
7. Serve the mixture sprinkled with egg yolk and parsley, if desired.