Hot Smoked Salmon Kedgeree

A Luxurious Dance of Spice, Smoke & Golden Grains

Kedgeree, that most delightful of Anglo-Indian treasures, finds itself utterly transformed when graced with our sumptuous hot smoked salmon. This is not merely breakfast—it is an occasion wrapped in turmeric-kissed rice and crowned with silken egg yolks.

Ingredients

For the Kedgeree:

·      250g The Pished Fish Hot Smoked Salmon, flaked into generous pieces

·      300g basmati rice

·      4 large eggs

·      1 medium onion, finely diced

·      3 cloves garlic, minced

·      2 teaspoons ground turmeric

·      1 teaspoon cumin seeds

·      ½ teaspoon coriander seeds

·      2 bay leaves

·      600ml vegetable or fish stock

·      100ml double cream (optional, for indulgence)

·      3 tablespoons butter

·      2 tablespoons olive oil

·      Salt and freshly ground black pepper

·      Fresh coriander and green onions, chopped

·      Lemon wedges, for serving

Method

Step 1: Prepare the Foundations

Toast your cumin and coriander seeds in a large pan over medium heat until fragrant—this awakens their slumbering spice. Add the butter and olive oil, then welcome in your diced onion. Coax it gently towards golden translucence, a matter of some 5 minutes. Introduce the garlic and turmeric, stirring for a further minute until the kitchen itself seems to glow.

Step 2: The Rice Takes Centre Stage

Rinse your basmati rice under cool water until the water runs clear—a small ritual of respect for this noble grain. Add it to your spiced onion mixture, stirring gently for 2 minutes to coat each grain in buttery, golden warmth. Pour in your stock and bay leaves, bring to a gentle boil, then reduce to a simmer. Cover and allow 15–18 minutes for the rice to absorb the liquid and become tender yet distinct.

Step 3: Eggs of Perfection

While the rice performs its quiet magic, bring a pot of salted water to the boil. Gently lower your eggs and cook for 6–7 minutes for that gloriously runny yolk—the hallmark of a proper kedgeree. Cool briefly in iced water, then peel with care and halve lengthways.

Step 4: The Grand Assembly

Once the rice is cooked, fold in your flaked hot smoked salmon with the gentlest hand—we wish to preserve those beautiful pieces. Stir through the cream if using, and taste for seasoning. A whisper of salt and pepper may be all that’s needed; the salmon brings its own sophisticated smoke.

Step 5: The Final Flourish

Transfer to a warm serving dish, crown with your halved eggs (yolks gleaming like tiny suns), and scatter generously with fresh coriander and green onions. A squeeze of lemon brightens the whole affair.

Serving Suggestions

Serve whilst warm, with crusty bread and a crisp white wine—perhaps a Sauvignon Blanc to echo the brightness of the lemon. This is a dish for leisurely mornings, intimate suppers, or whenever one requires a touch of luxury on the plate.

Serves: 4 as a main course, or 6 as part of a grand brunch spread