Salmon Kedgeree
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
50
Sourness
46
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
2 large
Egg1 small
Onion1.75 cups
Water1 tsp
Salt3 cup
White Rice (long-grain)1 tbsp
Unsalted Butter1 tbsp
Lemon Juice (fresh)Directions:
1
Hard-boil eggs
2
Peel and quarter eggs and coarsely chop onion
3
In a 3-quart saucepan with a tight-fitting lid bring water to a boil with salt
4
Add salmon and poach at a bare simmer, covered, 4 minutes, or until just cooked through
5
With a slotted spoon transfer salmon to a plate, reserving poaching liquid, and cover salmon
6
Return poaching liquid to a boil and stir in rice
7
Cook rice, covered, over low heat 15 minutes, or until water is absorbed and rice is tender
8
While rice is cooking, in a large skillet cook onion in butter over moderately low heat, stirring occasionally, until softened
9
Stir in cooked rice and season with salt and pepper
10
Break salmon into large pieces and add to rice mixture with eggs, parsley, and lemon juice
11
Cook kedgeree over moderate heat, stirring gently, just until heated through, about 1 minute
12
Hard-boil eggs
13
Peel and quarter eggs and coarsely chop onion
14
In a 3-quart saucepan with a tight-fitting lid bring water to a boil with salt
15
Add salmon and poach at a bare simmer, covered, 4 minutes, or until just cooked through
16
With a slotted spoon transfer salmon to a plate, reserving poaching liquid, and cover salmon
17
Return poaching liquid to a boil and stir in rice
18
Cook rice, covered, over low heat 15 minutes, or until water is absorbed and rice is tender
19
While rice is cooking, in a large skillet cook onion in butter over moderately low heat, stirring occasionally, until softened
20
Stir in cooked rice and season with salt and pepper
21
Break salmon into large pieces and add to rice mixture with eggs, parsley, and lemon juice
22
Cook kedgeree over moderate heat, stirring gently, just until heated through, about 1 minute