Smoked Salmon Kedgeree

Recipe Ingredients

2 cups	320g / 11oz	Long-grain white rice
4 cups	948ml	Water
3 tablespoons	45ml	Shrimp bouillon
1		Jalapeño - (to 2) - finely chopped
1		Onion - chopped
1 tablespoon	15ml	Curry powder
1/4 cup	59ml	Oil
4		Hard-boiled eggs - chopped
1/4 cup	59ml	Canola oil
1/2 cup	118ml	Frozen green peas
1/2 cup	31g / 1.1oz	Yellow corn
8 oz	227g	Smoked salmon - (to 10) - shredded
1/4 cup	10g / 0.4oz	Chopped flat-leafed parsley

Recipe Instructions

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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10 (1 votes)

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