Salmon Kedgeree Recipe

Serves/Makes: 3

Ingredients:

• 1 pound (454 g) cooked salmon, cod or haddock
• 1/4 cup (60 mL) butter or margarine
• 1/2 cup (125 mL) onion, finely chopped
• 1 garlic clove, finely minced
• 2 celery stalks with leaves, diced
• 1/4 cup (60 mL) celery leaves, minced
• 1 tart apple, core removed, peeled and chopped
• 1 to 2 tablespoons (15 to 30 mL) curry powder
• 1 cup (250 mL) long grain rice
• 2 cups (500 mL) chicken broth or water
• 1 teaspoon (5 mL) salt
• 2/3 cup (160 mL) milk or cream

How to cook Salmon Kedgeree:

• In an 8-cup (2-L) dish, melt butter for 2 minutes on ‘MAXIMUM’.
• Well mix in onion, garlic, celery dices with leaves and chopped apple.
• Microwave for 5 minutes on ‘MAXIMUM’.
• Well mix in curry powder.
• Well mix in rice, chicken broth or water, salt and milk or cream.
• Cover and microwave for 20 minutes on ‘MEDIUM-MAXIMUM’, stirring after 10 minutes.
• Leave to rest for 15 minutes mix in cooked fish.
• Serve.

Notes:
Oven: 700 watts
Preparation time: 20 minutes
Cooking time: 25 to 30 minutes
Waiting time: 15 minutes
Do not refrigerate if cooked ahead of time reheat for 5 minutes at ‘MEDIUM’, covered.

Comments:
Kedgeree – A British variation of an Indian dish with rice, smoked fish, hard cooked eggs, and bechamel sauce flavored with curry. Finnan Haddie is most often used, but smoked sturgeon or salmon are excellent substitutes.

This recipe for Salmon Kedgeree serves/makes: 3

Main Ingredient: Salmon
Preparation Method: Microwave
Cuisine: British