kedgeree

This dish has been a British staple since the Victorian era. Traditionally made from leftovers including fish, rice, and eggs.
Prep Time
15 mins
Cook Time
5 mins
Ready in
20 mins
Ingredients (Serves 8)
  • 1 lb. smoked wild-salmon fillet
  • 1 onion, halved
  • 1 cup milk or cream
  • 1 teaspoon cumin seeds, toasted in a dry pan, then ground
  • 6 fennel seeds, toasted in a dry pan, then ground
  • 1/2 teaspoon ground turmeric
  • 1 lb. cooked long-grain or basmati rice
  • 1 tablespoon butter, melted
  • 4 eggs, soft-boiled (boil for 5 minutes) and peeled
  • seeds from 6 green cardamom pods
Directions
  • Put the salmon in a large pan with the onion, milk, and spices.
  • Bring to a boil and turn off the heat; let sit for 5 minutes.
  • Remove the salmon and flake the flesh; set aside.
  • Strain the milk and pour into a large serving dish; add the salmon, rice and butter.
  • Mix gently but thoroughly. Quarter the eggs and scatter over the surface.
  • Garnish with parsley if desired.
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