Smoked Salmon Kedgeree Recipe - Cooking Index
Smoked Salmon Kedgeree Recipe - Cooking Index
| 2 cups | Long-grain white rice | |
| 4 cups | Water | |
| 3 tablespoons | Shrimp bouillon | |
| 1 | Jalapeño - (to 2) - finely chopped | |
| 1 | Onion - chopped | |
| 1 tablespoon | Curry powder | |
| 1/4 cup | Oil | |
| 4 | Hard-boiled eggs - chopped | |
| 1/4 cup | Canola oil | |
| 1/2 cup | Frozen green peas | |
| 1/2 cup | Yellow corn | |
| 8 oz | Smoked salmon - (to 10) - shredded | |
| 1/4 cup | Chopped flat-leafed parsley |
Add shrimp bouillon to cooking water for rice. Cook rice until al dente.
While rice is cooking, in a skillet saute onion and jalapeño in oil until onions are caramelized.
When rice has set, transfer to skillet and saute until coated in infused oil. Remove from heat. Add salmon, chopped eggs, corn and peas and toss until warmed. Garnish with parsley.
This recipe yields 6 servings.
Source:
The Los Angeles Times, 11-02-2003
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