Hot-Smoked Salmon Kedgeree

Servings: 4 · Prep: 10 min · Cook: 45 min · Total: 55 min

Ingredients

• 12 ounces Fully cooked hot-smoked salmon
• 1 1/2 cups Basmati rice
• 1 each Yellow onion
• 1 1/2 cups Frozen green peas
• 4 each Eggs
• 3 tablespoons Unsalted butter
• 1 tablespoon Mild curry powder
• 1/2 teaspoon Ground turmeric
• 1/4 teaspoon Fine salt
• 1/4 cup Flat-leaf parsley
• 1 each Lemon
• 10 1/4 cups Water

Equipment

Measuring Cups; Measuring Spoons; Knife; Cutting Board; Fork; Instant-read thermometer; Wooden spoon; Fine-mesh strainer; 2-quart saucepan with lid; 3-quart heavy saucepan with tight-fitting lid; measuring cups; measuring spoons; knife; cutting board; fork; instant-read thermometer; wooden spoon; fine-mesh strainer

Steps

1. Prepare the ingredients. Wash your hands and clean the work surface. Rinse the onion, parsley and lemon under running water and dry them before preparing them. Peel and dice the onion, chop the parsley and prepare the lemon as listed. Rinse the rice in the fine-mesh strainer under cold running water until the water runs mostly clear, then drain thoroughly.
   • 1 Each onion — finely diced
   • 1/4 cup parsley — finely chopped
   • 1 Each lemon — cut into wedges
   • 1 1/2 cups basmati rice
2. Hard-boil the eggs. Place the eggs in the 2-quart saucepan with the 6 cups water. Bring to a full boil over medium-high heat, cover and remove from the heat. Let stand for 12 minutes. Drain and cool the eggs under cold running water, then peel and cut each into quarters. The whites and yolks should be firm. Wash your hands after handling the shells. Start cooking the rice while the eggs stand.
   • 4 Each egg
   • 6 cups Water

   Use care when draining the hot water and cooling the eggs under running water.

3. Cook the onion and toast the spices. Melt the butter in the 3-quart saucepan over medium heat. Add the onion and cook for 7–8 minutes, stirring frequently, until softened without substantial browning. Reduce the heat to medium-low, add the curry powder and turmeric, and stir for 30 seconds until fragrant. Add the drained rice and stir gently for 1 minute to coat the grains.
   • 3 tablespoons butter
   • 1 Each onion — finely diced
   • 1 tablespoon curry powder
   • 1/2 teaspoon turmeric
   • 1 1/2 cups basmati rice
4. Simmer and rest the rice. Add the 2 1/4 cups water and the salt. Bring to a simmer, stir once, then cover tightly and reduce the heat to low. Cook for 15 minutes, until the water has been absorbed. Remove from the heat and leave covered for 10 minutes without lifting the lid.
   • 2 1/4 cups Water
   • 1/4 teaspoon salt
5. Flake the salmon. While the rice cooks, remove any skin and pin bones from the salmon and break the flesh into large, bite-size flakes. Keep refrigerated until needed.
   • 12 ounces salmon

   Keep the salmon refrigerated until it is added to the rice.

6. Cook the peas. Wash the saucepan used for the eggs. Add the remaining 2 cups water and bring to a boil. Add the frozen peas, return to a simmer and cook for 3–4 minutes, until tender and steaming hot. Drain thoroughly.
   • 2 cups Water
   • 1 1/2 cups green peas

   Use care when draining the hot water and peas.

7. Combine and heat the kedgeree. Fluff the rested rice with a fork. Gently fold in the cooked peas and salmon, keeping the flakes fairly large. Cover and place over low heat for 4–5 minutes, gently turning the mixture once, until hot throughout.
   • 1 1/2 cups green peas
   • 12 ounces salmon
8. Finish and serve. Remove from the heat. Squeeze the designated lemon half over the rice, catching any seeds, and fold in all the parsley. Divide the kedgeree among four bowls. Distribute all the egg quarters evenly among the bowls, giving each serving one whole egg, and serve immediately with one lemon wedge per portion.
   • 1/2 Each lemon — cut into wedges
   • 1/4 cup parsley — finely chopped
   • 4 Each egg
   • 1/2 Each lemon — cut into wedges

https://plumtally.com/recipes/hot-smoked-salmon-kedgeree-r6xx3yn72qk1