Buckwheat Kedgeree
Kedgeree is an Anglo-Indian rice dish, brought back to England in Victorian times by colonial Brits, and generally served at breakfast time. It’s probably based
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at danivalent.com.
Cooking tools:
- Pressure cooker
- Steamer basket
- Kitchen scale
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Microplane
- Serving bowl
- Serving platter
Ingredients
- 1 litre water
- 2 eggs
- 50 grams (2 oz) butter, chopped
- 180 grams (6 oz) buckwheat, raw or activated
- 2 tsp curry powder (Vadouvan is great!)
- ½ tsp powdered ginger
- 150 grams (5 oz) smoked trout
- 80 grams (3 oz) peas, frozen or fresh
- 1 lemon
- salt
- pepper
- a few sprigs dill, finely chopped
- 100 grams (3.5 oz) crème fraiche
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
:max_bytes(150000):strip_icc()/4547654-56e9d016a022417782d2da758fffa373.jpg)
