Smoked Salmon and Quail Egg Kedgeree works well for a posh breakfast dish, or a light lunch. This take on a classic colonial British/Indian dish is beautifully flavoured and very easy to prepare.
150g Basamati rice
2 teaspoons Madras curry powder (I used barts medium, you may prefer more heat!)
6 Quails eggs (hard boiled and peeled then halved)
1 Hot smoked salmon fillet (100-150g)
1 tablespoon Chives (chopped finely)
1 tablespoon Coriander (chopped finely, a few leaves reserved for garnish)
1 Shallot (chopped finely)
1 Lime or Lemon (cut in half, with one half then cut into segments)
Salt and Pepper to taste
Boil the rice in 350ml of water till just soft, drain any remaining water
Melt the butter in a large frying pan and add the curry powder. Sizzle for a minute or so over a low-medium heat then stir in the shallot and cook for a further 5-10 minutes over a low heat till soft
Add the rice and mix thoroughly
Stir in the flaked salmon, the herbs, the juice of half the lemon or lime and the quails eggs cut into halves. Then warm through gently over a very low heat
Add salt and pepper to taste, serve garnished with the remaining coriander leaves and with segments of lemon or lime.
You can prepare everything in advance, leaving out the fresh herbs and lime or lemon juice, then reheat in the oven in a covered dish for about 15 minutes before stirring through the herbs and lime or lemon juice.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.