Difference between revisions of "Salmon kedgeree"
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# 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. | # 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. | ||
# Add rice, salmon and herbs and spice. Stir thoroughly. | # Add rice, salmon and herbs and spice. Stir thoroughly. | ||
| − | # Take off heat and add egg and | + | # Take off heat and add yohurt stirring well. Add the egg and serve immediately. |
[[recipes | Other recipes]] | [[recipes | Other recipes]] | ||
Revision as of 16:31, 22 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
- Boil rice normally and drain. If you don't have a boiled egg to hand, it could be done in the same pan..
- 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.
- Add rice, salmon and herbs and spice. Stir thoroughly.
- Take off heat and add yohurt stirring well. Add the egg and serve immediately.
