Inverawe Kedgeree
Inverawe Kedgeree
Inverawe
Rated 5.0 stars by 1 users
Category
Roast Smoked Salmon
Cuisine
Indian
Servings
4
Prep Time
20 minutes
Cook Time
45 minutes
Bursting with flavour this dish is a must for all lovers of Asian foods. Can be eaten hot or cold.
Ingredients
-
350g (12oz) smoked salmon trimmings, chopped or flaked roast smoked salmon
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250g (8oz) basmati or long grain rice
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75g (3oz) butter
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6 spring onions, trimmed & chopped
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1 tsp favourite curry powder
-
2-3 tblsp chopped fresh parsley
-
sea salt and freshly ground black pepper
-
2-3 hard boiled eggs, peeled and quartered
Directions
Cook the rice according to the manufacturer's instructions and drain.
Melt the butter in a saucepan and add the spring onions and curry powder and cook gently for 2 minutes.
Stir in the salmon and cook until the trimmings start to turn opaque or the roast salmon is heated through.
Stir in the rice, parsley, salt and pepper to taste, cover and reheat gently for 5 minutes.
Tip into a dish and decorate with the egg.