Smoked Salmon Kedgeree
Total time: 25 minutes
Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast. We smoked the salmon, using a kettle grill, for about 20 minutes. You could use purchased smoked salmon, if you prefer, but it should be hot-smoked, American-style rather than the wet-smoked, Scotch or Irish style. Gravlax would not work.
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- 8oz (240gr) smoked salmon purchased or see below
- 2 eggs, hard boiled
- 1 onion
- 2 tbs butter
- 1 tbs olive oil
- 2 tbs Greek or plain yogurt, or cream
- 2 tbs snipped fresh parsley substitute 1 tbs dried
- 1 tbs lemon juice
- To Smoke Salmon:
- 8oz (240gr) salmon filet, one or two, depending on size
- 1 tbs dill weed
- 1 tsp course salt
- wood chips
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock, cover and cook for length of time on package.
- Hard boil eggs.
- Thinly slice onion.
- Heat remaining 1 tbs of butter and oil in large nonstick skillet.
- Add onions and sauté until tender and transparent.
- To assemble:
- Peel eggs and cut into eighths.
- Cut salmon into large pieces.
- When onions are ready add rice to skillet along with yogurt, lemon and parsley. Mix well.
- Add salmon and eggs to rice and, mixing gently, heat through.
- Serve warm or at room temperature.
- To Smoke Salmon:
- Sprinkle salmon with dill weed, then salt.
- If using charcoal: Put some charcoal in the barbecue, off to one side and light it. If you are using small, commercial wood chips, put them in water to soak. When the coals are glowing, add the fish - either in a basket or on a grill mat of some sort, to the other side - in other words, not over the coals. Throw some wood chips on the coals and cover. Check it halfway through and add more wood chips if it has stopped smoking. It's done when the fish flakes easily with a fork, 15 - 20 minutes.
- To use a gas grill: Only light one side of the grill. Wrap the soaked wood chips loosely in foil. Poke a few holes in the foil and place on the grill. Keep the fish off of direct heat and the grill cover closed and vented or propped open an inch or so.