Difference between revisions of "Salmon kedgeree"

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(Directions)
Line 19: Line 19:
 
# Add rice, salmon and herbs and spice.  Stir thoroughly.
 
# Add rice, salmon and herbs and spice.  Stir thoroughly.
 
# Take off heat and add yohurt stirring well.  Add the egg and serve immediately.
 
# Take off heat and add yohurt stirring well.  Add the egg and serve immediately.
 +
 +
(You can make this a little special by displaying the egg by slicing thinly and fanning it out on top of the rice mix).
  
 
[[recipes | Other recipes]]
 
[[recipes | Other recipes]]

Revision as of 19:06, 26 November 2022

Other recipes Originally from Cooking for one and two by Rosemary Wadey.

Salmon Kedgeree - serves 1

Ingredients

  • 40g basmati rice (white)
  • 175g salmon cooked in microwave for 1min 50 secs.
  • 15g butter
  • 1 onion
  • 1 clove garlic
  • 5ml Tikka spice powder
  • 1 hard boiled egg
  • 10ml parsley
  • 30ml natural yoghurt

Directions

  1. Boil rice normally and drain. If you don't have a boiled egg to hand, it could be done in the same pan..
  2. While that's happening, melt butter and cook onion and garlic until soft - once hot, 30-50ml of cold water helps that happen while keeping onions clear not browned.
  3. Add rice, salmon and herbs and spice. Stir thoroughly.
  4. Take off heat and add yohurt stirring well. Add the egg and serve immediately.

(You can make this a little special by displaying the egg by slicing thinly and fanning it out on top of the rice mix).

Other recipes