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Salmon Kedgeree

Canadian.kitchen's picture
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Ingredients
  Cooked salmon/Canned salmon 1 Pound
  Onion 1 , chopped
  Butter 1 Ounce (2 Tablespoon)
  Regular rice 1 Cup (16 tbs) (Raw)
  Salt 3⁄4 Teaspoon
  Thyme 1 Pinch
  Boiling water 2 1⁄2 Cup (40 tbs)
  Butter 3 Tablespoon
  Curry powder 2 Tablespoon
  Bay leaf 1 , crumbled
  Heavy cream 4 Tablespoon
  Hard-cooked eggs 2 , chopped
Directions

Saute 1 chopped onion in 2 tablespoons hot butter until tender.
Stir in the rice, 3/4 teaspoon salt, thyme and boiling water.
Cover and cook on low heat until rice is tender or bake at 350F for 20 to 25 minutes.
Meanwhile, in a small skillet or saucepan saute 1 chopped onion in 3 tablespoons hot butter on low heat.
Stir in curry powder and bay leaf.
Cook 6 or 7 minutes.
Stir in the cream and heat thoroughly.
Strain.
Flake the salmon and add to the cooked rice mixture.
Stir in the curry sauce and chopped eggs.
Season to taste and reheat thoroughly in a covered pan on low heat or in a covered casserole in the oven.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Ingredient: 
Salmon

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