Summer Salmon Kedgeree

Being a food blogger is not as easy as it seems on the surface.  Sure you get to eat lots of great food, but there are the down sides.

You have to be extremely organised - you can't blog about the food unless you have a photo - herein the problem is twofold.  First of all you have had to cook the food to get the photo, and then comes the second part of the problem - you have to quickly take the photo before you can send the food to the starving masses at the table!!

There were so many recipes I wanted to share with you via this blog - but I just haven't got to cooking them all yet!!  Today's recipe is one that just can't go "unblogged" - it is too good - especially at this time of the year when there is entertaining to be done.

I came across this recipe many, many years ago - not sure where now,  but I seem to recall it was a Delicious magazine recipe.  Needless to say I have probably modified the recipe to suit me over the years, so here is my version of whatever that recipe was.


Summer Salmon Kedgeree


Serves 8-10

3 x 375ml fish stock
250ml dry white wine
4 fresh bay leaves
4 lemon slices
4 salmon pieces (approx 250g each)
4 tbs extra virgin olive oil
2 tbs medium heat curry paste
500g basmati rice
1tbs turmeric
125g sultanas
125g roasted salted cashews
2tbs coriander, finely chopped
2tbs continental parsley, finely chopped
4 hard boiled eggs, cut into quarters to garnish

Place stock, wine, bay leaves, lemon slices and into a deep frying pan.  Bring the liquid to the boil.  Reduce the heat to low, and add the salmon.  Simmer gently for 4-5 minutes.  Remove the salmon from the stock and set aside to cool.  Strain the stock mixture and reserve 4 cups.

Heat the oil in a large saucepan over medium high heat.  Gently fry the onion and curry paste for 5 minutes.  Add the rice and turmeric, stir until the rice is glossy.  Add the reserved stock and bring to the boil.  Cover and then simmer over low heat for 15-20 minutes, or until the rice is cooked.

Skin and flake the salmon, discarding any bone.  Stir salmon into the rice mixture along with the sultanas, nuts and herbs.

Cover and set aside for 5 minutes to warm through all the ingredients.

Serve topped with the hard boiled egg quarters.

As an accompaniment I like to serve a form of raita - which is just plain yoghurt with chopped coriander, sweet chilli sauce and salt and pepper.

You also must serve with with a side dish of mango chutney.

This is really an incredibly easy dish - and perfect for entertaining on a warm summer's evening.