Hot-Smoked Salmon Kedgeree
Hot-Smoked Salmon Kedgeree blends smoky fish, aromatic spices, and rice into a comforting dish, revitalizing a classic with a twist.
Keywords
- Main Courses
- Indian
- Fish & Seafood
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Nonstick skillet
- Stove
- Mixing bowl
- Serving platter
- Measuring spoon
- Spoon
Ingredients
- 5 tablespoons unsalted butter
- 1 large onion, chopped
- 1¼ teaspoons table salt, divided
- Pinch cayenne pepper (optional)
- 6 cups cooked basmati rice
- 8 ounces hot-smoked salmon, broken into 1-inch flakes
- 6 hard-cooked large eggs, peeled and grated
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh chives
- 5 tablespoons lemon juice (2 lemons), plus lemon wedges for serving
- ½ teaspoon pepper
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