Smoked salmon kedgeree

(food styling/karoline boehm goodnick;Michele McDonald/Globe Staff)
February 25, 2009

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Serves 4

3cups water
Salt, to taste
1 1/2cups basmati rice
1cup frozen peas
1tablespoon butter
1small onion, chopped
2teaspoons mild curry powder, or to taste
1teaspoon turmeric
1/2teaspoon cumin
Pinch of ground cloves
1/2cup light cream
4ounces smoked salmon, cut into 1-inch slivers
3tablespoons chopped fresh parsley leaves
1. Bring a large saucepan of water to a boil. Add the eggs. Let the water bubble steadily for 9 minutes. Transfer the eggs to a bowl of very cold water and let the tap run into it. Crack the shells and peel them. Dry and chop coarsely.

2. Refill the saucepan with water. Add a generous pinch of salt. Bring it to a boil. Add the rice and cook it for 11 minutes or until it is tender but not quite cooked through. Drain into a colander and use the back of a spoon to poke holes in the rice for the excess water to drain.

3. In a colander, rinse the peas with hot water for a minute until they defrost.

4. In the saucepan, melt the butter. Cook the onion, stirring often, for 5 minutes. Stir in the curry powder, turmeric, cumin, and cloves. Cook the mixture over low heat, stirring constantly, for 2 minutes.

7. Add the cream, a little at a time, stirring constantly. Stir in the smoked salmon and eggs. Cook, stirring gently, for 1 minute. Stir in the rice and peas. Add all but 1 tablespoon of the parsley and stir again. Taste for seasoning and add more salt, if you like. Sprinkle with the remaining parsley.

Robin Shepard