Kedgeree originated in India, was transplanted to England and from
there to Ireland where it has become a popular rice dish, often served at
country Inn’s as a breakfast or tea alternative. Although smoked haddock is the
traditional fish used with the rice, hot smoked salmon from the coast of
California is a great substitution as it adds a local flair to the dish.
Additionally at this time of year Meyer Lemons are still available and they
serve as a wonderful substitution from the more acidic counterparts usually
accompanied with Kedgeree. This recipe serves eight to ten as a light meal or
hearty side dish.
Long Grain Rice 3 cups
Smoked Haddock or
Salmon 2 pounds
Clam Juice 2 cup
Heavy Cream 1 1/2 cups
Milk (only if using
haddock) 2 cups (add enough water to fish
in order to cover when poaching)
Unsalted Butter 1/2 pound
Yellow Onion 3 each,
Fresh Garlic 2 clove,
Fresh Ginger 1
Hard Boiled Egg 5 each
Curry Powder 2 teaspoon
Meyer Lemon Wedges 2 lemons
Italian Parsley 1 bunch
Salt and Pepper to taste
Irish Whole Wheat
Toast optional, but
If using smoked
haddock, poach the haddock in milk for five minutes, drain milk from pot and
replace with fresh milk for a total of three times, until fish is tender and
flaky. Remove the fish from the milk and allow cooling. Then crumble the fish
into bite sized pieces and set aside until ready to add it to the rice.
If using California
smoked salmon, simply crumble the fish into bite sized pieces and reserve until
ready to use. It is important to use the salmon which has been smoked using the
“hot smoke” method because it is fully cooked and has the right
texture to add to the rice.
Place half of the
butter in a thick bottomed sauce pan and heat until butter is fully melted but
not brown. Add onions and cook for a minute or so and then add the garlic,
fresh ginger, curry powder, turmeric and some salt and pepper. Cook the onions
and spices until the onions are soft and translucent.
Add the rice to the
pot and sauté for a minute or so until the onions and spices have fully coated
the rice. Add the clam juice, water and some additional salt and pepper, bring
to a boil and then turn the rice down to a simmer. At this point the rice can
be covered with a lid or cooking without, depending on preference.
When the rice is
fully cooked but still slightly al-dente, add the remaining butter and heavy
cream taking care to stir until fully combined. Cook the rice mixture on low
heat for about five minutes or until fully cooked.
Just before serving
add the smoked salmon and about half of the chopped parsley and any additional
salt and pepper that might be needed. Incorporate fully and then remove rice to
desired serving dish.