Smoked fish, rice and leeks combined with herbs and spices make this leek and smoked salmon kedgeree recipe into a simple and tasty meal. The only fresh ingredient needed are leeks. Serve with medium-soft eggs quartered and enjoy!
Serves 2
Ingredients
- Eggs 3
- Basmati rice 150g
- Butter 50g
- Leeks 2, finely chopped
- Medium curry powder 1 tbsp
- Vegetable stock 300ml
- Smoked salmon fillet 1, flaked
- Fennel, chopped (dried or fresh)
- Lemon wedges to serve
Method
Step 1
Lower the eggs into boiling water and simmer for 7 minutes. Drain and run under cold water until completely cool. Rinse the rice in cold water and let it soak while you cook the base mixture.
Step 2
Heat the butter in a wide, deep frying pan. Add the leeks and cook for 5-7 minutes or until softened. Stir in the curry powder and cook for a minute.
Step 3
Add the drained rice and stock before bringing to a simmer. Cover with a lid, turn the heat to low and cook for about 15 minutes, by which time the stock should have been absorbed and the rice cooked (if not, add an extra splash of boiling water).
Step 4
Stir in the salmon and leave covered for a minute to warm through. Peel the eggs and quarter. Spoon out the rice mixture and arrange the eggs on top. Make this leek and smoked salmon kedgeree recipe and serve with fennel and lemon juice scattered on top.
