Creamy Salmon Kedgeree Recipe

Recipe : Creamy Salmon Kedgeree

Ingredients :

50g / 2 oz butter

1 large onion, finely chopped

175g / 6 oz long grain rice, cooked until just tender

500g / 1 lb cooked salmon, boned and flaked

3 hard-boiled eggs, roughly chopped

2 tbsp finely chopped parsley

150ml / 1/4 pint single cream

salt and pepper

1 tsp finely chopped chives, to garnish

Method :

Melt half the butter in a large pan. Add the onion and fry until soft. Stir in the rice and season well with salt and pepper. Add the salmon, eggs, parsley and cream, folding them carefully into the rice to prevent the fish and eggs from breaking up too much.

Pile the kedgeree into an ovenproof dish. Grease a sheet of foil with the remaining butter and use to cover the dish. Heat thoroughly in a preheated oven, 180C (350F), Gas Mark 4, for 15 minutes. When hot, serve sprinkled with the chives.

Serves 4

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