Smoked Salmon Kedgeree with Dill (4)

An Anglo- Indian dish (which i could very happily eat for breakfast, lunch or supper) from Julie Sahni’s ” Introduction to Indian Cooking”.

Smoked Salmon Kedgeree with Dill (4)
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Smoked Salmon Kedgeree with Dill (4)
Print Recipe
  1. Toss the salmon with the pepper and 1 tbsp dill and set aside.
  2. Combine 2 cups water, 1 tbsp butter and the salt in a medium saucepan. Bring to a boil over a high heat and stir in the rice. Reduce the heat and simmer, covered, for 20 minutes until the water is absorbed and the rice is tender.
  3. Melt the remaining 2 tbsp butter in a large frying pan over a medium heat. Add the onion and cook for about 3 minutes until soft.
  4. Add the flour and cook, stirring, for about 2 minutes. Add the milk and the remaining dill and cook, stirring constantly, for about 2 minutes until the sauce thickens.
  5. Reduce the heat, fold in the rice and cook until heated through. Transfer to a warm serving dish.
  6. Arrange the salmon on top of the rice with the egg and lemon wedges. Sprinkle with parsley and dill and serve.
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