Recipes
Lemon Garlic Smoked Salmon Kedgeree
Check out Acme's delicious twist on a beloved British classic using our Lemon Garlic Hot Smoked Salmon. A lemon garlic smoked salmon kedgeree! Kedgeree originated in colonial India and evolved into a cherished part of British cuisine featuring smoked fish and aromatic spices. Our version, crafted by our friends at Chef's Roll, offers a fresh take on this traditional dish.
Infused with the rich flavors of our lemon garlic hot smoked salmon, along with curry, turmeric, parsley, and vibrant tarragon, this dish is both satisfying and delicious. Quicker than some kedgeree recipes, this dish is ready in just over a half hour. It's perfect for a hearty breakfast, lunch, or dinner. Enjoy it hot or cold, and savor the comforting, wholesome ingredients that make this a family favorite across the globe.
Directions
For the eggs: Bring a medium saucepan of water to boil. Gently place whole eggs into the water. Lower the heat to a simmer and cook for 3 minutes. After 3 minutes, remove the pan from the heat and cover with a tight-fitting lid for 10 minutes. Once cool enough to handle, peel the eggs, cut them into quarters (lengthwise) and set aside.
For the rice: The rice and the eggs can be prepared at the same time. Cook the rice according to the instructions on the package. If there are no instructions, a general rule of thumb is 2 cups of water to each cup of rice. Add the rice to boiling water, stir, then reduce to a simmer until all water is absorbed. Remove from stovetop and set aside when done.
Make the kedgeree: On a stovetop, melt butter in a large skillet or Dutch oven over medium heat. Once melted and warm, add the shallots.
Once the shallots have begun to soften, add the curry powder and turmeric. Add salt and pepper to taste.
After the shallots have caramelized slightly, and the curry powder and turmeric have been distributed throughout, add the cooked rice. If the rice does not all fit in the pan with room to stir and mix, leave some rice out to be enjoyed separately.
Add the cream and distribute until absorbed into the rice mixture. Once fully mixed, remove from heat. Sprinkle with the juice of 1 lemon.
Plate the rice. Flake the lemon garlic smoked salmon into large pieces and top the rice with it. Sprinkle with parsley and garnish with tarragon and lemon wedges.
Enjoy!
Prep Time
10min
Cook Time
35min
Serves
4-6people
Ingredients
- 1 cup rice (basmati, uncooked)
- 4 eggs
- 4 tablespoons butter
- 2 large shallots (diced)
- 4 teaspoons curry powder
- 1 teaspoon turmeric
- 1 cup cream
- 3 pieces 4 oz. Acme Smoked Fish Lemon Garlic Smoked Salmon
- 2 lemons, 1 juiced and 1 sliced into wedges
- Leaves from 2 sprigs tarragon
- ¼ cup fresh parsley, finely chopped
- Salt and pepper, to taste
Check out Acme's delicious twist on a beloved British classic using our Lemon Garlic Hot Smoked Salmon. A lemon garlic smoked salmon kedgeree! Kedgeree originated in colonial India and evolved into a cherished part of British cuisine featuring smoked fish and aromatic spices. Our version, crafted by our friends at Chef's Roll, offers a fresh take on this traditional dish.
Infused with the rich flavors of our lemon garlic hot smoked salmon, along with curry, turmeric, parsley, and vibrant tarragon, this dish is both satisfying and delicious. Quicker than some kedgeree recipes, this dish is ready in just over a half hour. It's perfect for a hearty breakfast, lunch, or dinner. Enjoy it hot or cold, and savor the comforting, wholesome ingredients that make this a family favorite across the globe.
Ingredients
- 1 cup rice (basmati, uncooked)
- 4 eggs
- 4 tablespoons butter
- 2 large shallots (diced)
- 4 teaspoons curry powder
- 1 teaspoon turmeric
- 1 cup cream
- 3 pieces 4 oz. Acme Smoked Fish Lemon Garlic Smoked Salmon
- 2 lemons, 1 juiced and 1 sliced into wedges
- Leaves from 2 sprigs tarragon
- ¼ cup fresh parsley, finely chopped
- Salt and pepper, to taste
