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Smoked Salmon Kedgeree

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, H, C, E, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Long-grain white rice

  2. 4 cups 948ml Water

  3. 3 tablespoons 45ml Shrimp bouillon

  4. 1 Jalapeño - (to 2) - finely chopped

  5. 1 Onion - chopped

  6. 1 tablespoon 15ml Curry powder

  7. 1/4 cup 59ml Oil

  8. 4 Hard-boiled eggs - chopped

  9. 1/4 cup 59ml Canola oil

  10. 1/2 cup 118ml Frozen green peas

  11. 1/2 cup 31g / 1.1oz Yellow corn

  12. 8 oz 227g Smoked salmon - (to 10) - shredded

  13. 1/4 cup 10g / 0.4oz Chopped flat-leafed parsley

Instructions Jump to Ingredients ↑

  1. Add shrimp bouillon to cooking water for rice. Cook rice until al dente.

  2. While rice is cooking, in a skillet saute onion and jalapeño in oil until onions are caramelized.

  3. 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.

  4. This recipe yields 6 servings.

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