Kedgeree is a British dish with its roots in the British Empire’s time in India. It uses Basmati rice and curry powder alongside smoked fish and eggs. Instead of poaching smoked haddock in milk, we opt for hot smoked salmon and skip the poaching altogether. Kedgeree makes a great brunch or lunch dish. We use the traditional hard boiled eggs in this recipe but fried or poached eggs make a fantastic topping as well.
1 lb hot smoked salmon, broken or cut into chunks
2 cups uncooked Basmati Rice
1 ½ teaspoons curry powder -we used sweet Madras curry
1 teaspoon cayenne – optional, if you like some spicy heat
3 tablespoons butter – we used Earth Balance dairy free butter
1 onion, finely chopped
½ cup of petite green peas
4 hard boiled eggs, sliced
Salt and pepper to taste
1 tablespoon or so of chopped fresh parsley
Snipped chives, optional
In a pot large enough to cook your rice, heat a tablespoon of the butter over medium heat and add the onion. As it begins to soften, add the curry powder, optional cayenne, and the uncooked rice. Stir until the rice is coated – about 2 minutes.
Add water or stock and green peas, and cook the rice according to your package directions.
When the rice has finished cooking, add the rest of the butter, the salmon chunks, and the parsley. Stir everything to combine. Add salt and pepper to taste and top with egg slices and optional chives. Serve and enjoy!