On Sunday we ate this dish of hot smoked fish fillets and spiced rice for lunch, however it is also perfect eaten for breakfast with the addition of softish boiled eggs. Or you can take it up a notch for an easy Sunday night dinner by adding some thawed frozen peas, some more spice or curry powder if you like, and serve it with mango chutney or a relish. Easy peasy! It's a riff on my Friday Night Special, which is a family favourite, still very fishy, and is made on canned tuna or salmon. This new recipe is cooked differently, inspired by the fact that I had some hot smoked salmon fillets in the refrigerator needing to be eaten, the rest of the ingredients were in my pantry and freezer, and we really enjoyed it. Any kind of smoked fish could be used for this recipe. It lends itself to all kinds of variations which is always interesting, however as a traditional kedgeree it ticks all the boxes.
Serves 2 generously with leftovers
1 onion, peeled and finely chopped
250 g basmati rice, washed and drained
600 ml chicken stock
2 hot smoked salmon fillets, skinned
1 cup of frozen peas, thawed
3 teaspoons garam masala
1 heaped teaspoon of turmeric
4 teaspoons butter
3 soft-boiled eggs
small handful of chopped parsley for serving
Lemon wedges, to serve
Choose a high sided saucepan or fry pan with a lid and melt three teaspoons of butter until sizzling and golden. Throw in the onion, reduce the heat and sweat the onion until it looks slightly transparent and softened. This will take about 10 minutes.
Add the garam masala, the turmeric and the rice, and mix it all together in the pot until the rice is completed covered in the onions and the butter, and you can start to smell it cooking. This takes about 2 minutes.
Pour in the chicken stock and stir through the rice mixture. Cover the pot with the lid, reduce to a gentle heat, set the timer, and allow to cook for 15 minutes, until all of the liquid has been absorbed. Check it after 10 minutes as in that last 5 minutes the rice could stick to the pan and might need a stir.
Check the seasoning, I didn't need to add any extra salt or pepper though. Then add the smoked fish, the peas, and add the extra teaspoon of butter in small pieces. Continue cooking the dish with the lid on until the rice is cooked and tender. Using a fork, gently spread the fish though the rice.
Serve this dish with soft boiled eggs, chopped parsley, and lemon wedges.
|Pour in the stock and cook the rice mixture|
|After 10 minutes, the rice is starting to cook and the liquid disappear. Give it a stir to prevent it sticking on the bottom.|
|Add the salmon, the peas, and the butter and keep cooking until the rice is done.|