Kedgeree used to be served as a breakfast dish in the country houses of England.
Traditionally, smoked haddock or cod would have been used, I use smoked salmon for speed and the fact that I often buy it when it’s “on special” to pop in the freezer for this quick dinner dish.
This reheats well the next day in the microwave so is great for work lunch boxes, it is gluten free and if you want to make it dairy free just omit the yogurt and milk and add a little more stock at the end to loosed it up.
Serve with lemon wedges and something green.
2 onions, peeled and finely sliced
2 tablespoons curry powder
2 cups Basmati rice, washed
3 cups vegetable stock
400g smoked salmon, cut into strips
6 eggs, hard boiled and quartered
3 tablespoons natural yogurt
3 tablespoons milk
small bunch parsley, leaves chopped
lemon wedges to serve
Heat the butter in a large casserole or frying pan that has a lid.
Over a medium heat cook the onions until soft golden brown and beginning to caramelise.
Add the rice and cook for 1 minute.
Pour in the vegetable stock, bring up to the boil and cover.
Allow to simmer for 12mins.
Turn heat off and let the rice sit for 5 mins, do not take the lid off!
In a jug combine the yogurt, milk and lemon juice.
After the rice has sat for 5 mins add the smoked salmon and eggs, stir gently and pop the lid back on. Leave for 3 mins.
Now add the yogurt mixture and the parsley, stir to combine. Cover again.
After 2 mins you are ready to serve with lemon wedges.