Salmon kedgeree

Salmon kedgeree is an interesting variation of kedgeree.  It is an unusual way of serving salmon but make a delicious supper dish.  If served in modest sized portions it makes a lovely starter.

Preparation Time: 15 Mins

Cooking Time: 30 Mins

Total Time: 45 Mins

Ingredients

For 2 servings…

1 tbs               Olive oil    

1                    Shallot  - chopped finely         

230 gms          Rice  - long grain     

4 tbs               Wine  - white - medium dry     

60 cl               Stock  - fish

1 tbs               Lemon juice            

8 grinds           Pepper  - black        

½ tsp             Salt          

230 gms          Salmon  - cut into 1 cm chunks 

4                    Eggs  - hard-boiled, chopped   

30 gms            Butter       

1 tbs               Parsley  - chopped    

30 gms            Almonds  - flaked     

Method

In a lidded frying pan, heat the oil and fry the shallot until soft and light gold in colour, then add the rice and toss over a high heat for 1 minute.  Add the wine and bubble until it has almost evaporated.  Add the fish stock, lemon juice, salt and pepper and bring to the boil.  Cover tightly and simmer gently for about 20 minutes until the rice is bite tender.  Add the salmon chunks, cover and cook for a further 5 minutes - stirring occasionally over gentle heat until the fish is cooked.

Stir in the eggs, butter and parsley and mix with a fork.  Turn into a heatproof serving dish, sprinkle with the almonds and just before serving, pop under a hot grill for 2 minutes until golden brown.

Wine recommendations

A white wine.

Conventional

     Vouvray sec

Interesting

     Côtes du Rhône blanc

     Entre-deux-Mers

     Jurançon sec