Salmon And Kipper Kedgeree -

Salmon And Kipper Kedgeree

A pleasant alternative to the usual smoked haddock version. Traditionally a recipe served at breakfast, this also makes a great light lunch, but eat once a week or so, rather than everyday.

Ingredients

1 kipper fillet
175g (6oz) salmon fillet
1 bay leaf
150g (5oz) brown rice
½ onion, chopped
25g (1oz) unsalted butter
2 teaspoons curry paste
2 eggs, hard-boiled and chopped
2 tablespoons chopped parsley
Freshly ground black pepper

Details

Serves: 2

Method

Cook the kipper and salmon in 600ml (1 pint) water with the bay leaf over a medium heat for 7 minutes, then allow to cool slightly. Discard the bay leaf and lift the fish out of the water, reserving the water. Flake the fish, discarding any skin or bone.

Rinse the rice, then measure 1 cup rice to 3 cups reserved fish cooking water into a pan, bring to the boil, reduce the heat and simmer covered, for about 30 minutes. Drain, separate the grains with a fork and set aside.

Meanwhile, cook the onion slowly in the butter until soft but not browned, add the curry paste and stir to combine. Add the rice, flaked fish, hard-boiled eggs and parsley and stir. Season with black pepper to taste and serve immediately.

Per serving:- 766 kcals, 40g fat, 12g saturated fat, 64g carbohydrate, 0.73g sodium

Related food category:

• Breakfasts and Brunches