Kedgeree with Smoked Salmon and Spices
Main Dishes • Indian
Description
Recipe from the Cooking with Alex program, episode 12.
Ingredients
- Rice 20 oz
- Smoked Salmon Flavored Croutons 15 oz
- Chicken Broth 15 fl oz
- Lemon 1 piece
- Onion 1 head
- Chocolate eggs 5 pieces
- Sour Cream 0 oz
- Mild Chili Spice 1 teaspoon
- Garlic 3 cloves
- Bay leaf 1 piece
- Ginger 0 oz
- Parsley 0 oz
- Cilantro 0 oz
- Butter 0 oz
- Olive Oil 0 fl oz
- Saffron to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the onion. Melt the butter in a pan. Add a little olive oil. Sauté the onion in the oil.
Step 2
Finely chop the ginger and add it to the pan. Chop the garlic and add it to the pan again. Once a strong garlic aroma appears, add the rice to the pan. Mix well. Once the rice is sufficiently toasted, add the chicken broth. Mix well and reduce the heat. Cook the rice, stirring occasionally, until done.
Step 3
Remove the skin from the salmon, separate the fillet from the bones, and chop it. In a small saucepan, pour in a little water and add the pieces of salmon. Add the bay leaf and a bit of parsley, and simmer for a few minutes. Add a pinch of saffron. Remove from heat after simmering for about 2-3 minutes.
Step 4
Coarsely chop the cilantro. Slice the boiled eggs.
Step 5
Remove the bay leaf from the broth with the salmon, add the fish to the rice. Add a bit of paprika, hot pepper, eggs, sour cream, squeeze the lemon juice, cilantro, and any spicy salad greens. Mix everything well.
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