Smoked Salmon Kedgeree
Sautéed Chard with Red Onion
Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
The Kedgeree calls for yogurt, but if you don't normally have it on hand, use milk or cream. It's noted like that on the shopping list.
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.
Ingredients:
- 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
Instructions:
- 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.
Sautéed Chard with Red Onion
Total time: 15 minutes
Chard and Red Onion - with a hint of bacon. Greens at their best!
Ingredients:
- 6oz (180gr) chard or Swiss chard
- 1 small red onion
- 2 strips bacon
- 1 tsp oil if you need it to fry the bacon - I do
Instructions:
- Wash the chard and trim any bad bits. Stack the leaves together and fold over, the long way. Slice into thin strips, using both leaves and stems, but keeping the stems separate.
- Slice the onion.
- Heat oil in a large skillet if using. Add the bacon and fry until crisp.
- Remove and drain on paper towels. Remove all but 2 tsp fat / oil.
- Add the onion and chard stems and sauté over medium heat until onion is transparent and chard starts to get tender, about 8 minutes.
- Add the chard leaves and stir until the leaves soften and fit into the skillet. Crumble bacon, stir into chard, remove from heat and serve.
Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, 2 small saucepans with lids, 2 large skillets,
barbecue grill if smoking salmon with pan or basket
Turn on/light barbecue grill if using
Soak wood chips if using
Start to cook eggs
Prepare chard, cut
Put dill, salt on salmon if smoking, cook
Sauté bacon
Mind the eggs
Start to cook rice
Snip parsley
Slice both onions |
Sauté onion for kedgeree
Turn bacon
Cool eggs when done, peel
Remove bacon and fat if needed
Sauté onions, chard stems
Mind the rice, salmon
Add chard leaves to skillet, stir
Remove salmon, scrape off dill and salt
If using purchased, smoked salmon, cut into
large pieces
and add to the skillet to heat slightly
Add rice, yogurt or milk, lemon, parsley to skillet, stir
Cut eggs, salmon
Add to rice, mix gently, arrange on platter
Crumble bacon, stir into chard
Serve
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