- Serves 4
- Prep Time: 10 mins
- Cook Time: 20 mins
- Nutritional Information: Calories 460 Fat 9g Sodium 600mg
Ingredients
- 4 x good sized skinless salmon fillets
- 130 g salmon fillet
- 50 g shrimps
- 4 x hardboiled eggs, shelled
- 1 x onion finely chopped
- 25 g butter
- 225 g long grain rice
- 1 x chicken stock cube
- 16 fl oz water
- 1 x heaped teaspoon turmeric
- salt and pepper
- chopped parsley
- 1 x medium sized non stick saucepan and lid
- 1 x shallow oven proof dish
Method
-
1
Preheat the oven 220C 425F Gas 7
-
2
Place the 4 salmon fillets in a shallow oven proof dish
-
3
Tightly cover the dish with foil
-
4
Bake in the oven for 20 minutes
-
5
While the salmon is cooking, fry the onion in the butter for 5 minutes
-
6
Add the rice, water, and turmeric
-
7
Crumble the stock cube over the rice, stir and bring to the boil
-
8
Place a tight fitting lid onto the saucepan and simmer gently for about 10 minutes, or until all the liquid has been absorbed by the rice, stirring occasionally
-
9
Using an egg cutter divide each egg into 6, or roughly chop
-
10
When the rice is cooked check for seasoning, then pile onto a hot serving dish
-
11
Roughly break up the salmon and pile on top of the rice
-
12
Finally arrange the eggs around the salmon and sprinkle with the fresh chopped parsley
Comments
Although Kedgeree is traditionally associated with smoked haddock, by using fresh salmon it presents a more sophisticated supper dish.
