Recipe for A Great Kedgeree
Kedgeree immediately conjures up images of country house breakfasts which were often a veritable feast. It would usually have been served on a silver dish on the polished sideboard, so that guests could help themselves. Easy peasy to make and delicious for brunch.
450g (1lb) wild salmon, freshly cooked, or 225g (8oz) salmon and 225g (8oz) cooked smoked haddock or smoked mackerel
225g (8oz) white long-grain basmati rice
3 hard-boiled eggs, free-range and organic, if possible
225ml (8fl oz) cream
40g (1½oz) butter
½ tsp chilli flakes or a good pinch of cayenne
3 tbsp freshly chopped parsley
1½ tbsp chopped chives
Salt and freshly ground pepper
Poach the piece of salmon in a small saucepan, cover with boiling salted water (use a dessertspoon of salt to every 600ml (1 pint) water*). Bring to the boil, cover and simmer for 20 minutes. Turn off the heat, cover and leave to sit for a few minutes before removing from the water, cool.
Meanwhile, cook the rice in boiling salted water, for 8 to 10 minutes. Hard boil the eggs, also in boiling salted water for 10 minutes. Drain off the water and run under a cold tap to cool and stop the cooking. Peel and chop roughly.
Remove the skin and bones from the fish and flake into small pieces.
Heat the cream and butter in a saucepan with the chilli flakes, a good pinch of cayenne if using and the chopped parsley and chives. As soon as it bubbles, add the cooked rice, flaked fish and the hard-boiled egg. Season well with salt and freshly ground pepper. Mix very gently. Taste and correct seasoning if necessary. Pile into a hot dish and serve with freshly baked bread or with hot buttered toast.
*Note: If using a fillet, use 1 teaspoon of salt to 1 pint of water and cook for just 8 - 10 minutes.
