Salmon Kedgeree Recipe - Cooking Index
Salmon Kedgeree Recipe - Cooking Index
| 1/3 cup | Butter | |
| 1 | Onion - peeled, chopped | |
| 2 teaspoons | Curry powder | |
| 1 1/3 cups | Cooked long-grain rice | |
| 1 lb | Canned or fresh-cooked salmon - skinned, boned, | |
| And flaked | ||
| 3/4 cup | Peas | |
| 2 tablespoons | Chopped parsley | |
| 3 | Hard-boiled eggs |
Heat butter in a large pan; saute onion for 5 minutes. Add curry powder, and cook for 2 minutes. Stir in rice, salmon, peas, and parsley, and cook for 10 minutes, stirring, until piping hot. Shell eggs, and chop. Stir into mixture, and serve with lemon or lime twists.
This recipe yields 4 servings.
Source:
THE MAGNETIC SALMON COOKBOOK by Gina Steer (c) 1995 - Sterling Publishing Co., New York, NY - 10 pages - $5.95 - As reprinted in the Nov/Dec, 1996 issue of Cookbook Digest
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