United Kingdom Salmon Kedgeree
Originally an Indian breakfast made from orange lentils, clarified butter, and rice, this dish evolved into its current incarnation after modification by Anglo-Indians. Smoked haddock is usually used in kedgeree, but any leftover or canned fish can be used; in this case, the salmon imparts the orange color of the lentils in the original dish. The hardboiled eggs in kedgeree are a concession to the traditional English breakfast.
Recipe Servings: 6
Prep Time
5 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp (15 ml) unsalted butter
- 1 small onion, chopped
- ¾ cup (140 g) cooked white rice
- 1 can (8 oz/226 g) salmon, drained
- 2 Tbsp (30 ml) chopped parsley leaves
- 1 Tbsp (15 ml) lemon juice
- 2 hardboiled eggs, quartered
- 6 lemon wedges
Directions
- Place butter in a large skillet set over medium heat.
- Add onion to hot butter and cook until softened.
- Add rice to the skillet.
- Stir canned salmon into rice mixture, breaking up salmon into small pieces.
- Add parsley and lemon juice, stirring to combine.
- Cook until heated through and then transfer to serving plates.
- Garnish each serving with slices of hardboiled egg and lemon wedges.
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