This salmon kedgeree recipe is perfect at any time of the day - breakfast, lunch or dinner. If you want more of a kick then you can add a little curry powder or sliced chillies for an added hit of flavour to please any heat lovers. We love this served up as it is but it's also fab with a big green salad at tea time. This gorgeous smokey salmon kedgeree recipe also keeps really well and will reheat perfectly, so make extras for lunchboxes or late-night suppers.
- 12 quail’s eggs
- 60g (2oz) butter
- 1 medium onion, peeled and finely sliced
- 175g (6oz) basmati or long-grain rice
- About 300g (10oz) lightly smoked salmon fillets (2 fillets)
- About 2 tablespoons fresh flat-leaf parsley
- ½ teaspoon smoked paprika
Add the quail’s eggs to a pan of gently boiling water and cook for 2½ minutes. Drain, cover with cold water and leave for a few minutes to cool.
Melt half the butter in a frying pan. Add the onion and fry for about 4 minutes until soft and golden.
Add the rice, stir well and pour in 600ml (1 pint) hot water. Bring just to the boil. Nestle the salmon fillets in the rice, cover and cook over a very low heat for 8-10 minutes.
Meanwhile, peel the quail’s eggs and cut in half.
Take out salmon and set it aside. Keep cooking the rice for another few minutes, with pan lid off. Skin the fish, check for bones, removing any you find.
Add the rest of the butter, large flakes of fish and parsley to the rice. Arrange halved quail’s eggs on top and sprinkle with paprika. Garnish with the parsley.