Salmon Kedgeree by Wendy Gudgeon


Ingredients: (serves 6) •


3 free range eggs


• • • • •


240g easy cook long grain rice 1 tspn turmeric


1 tspn ground coriander 1tspn cumin


1 tspn fresh chopped parsley


• 2 bay leaves • 2 undyed smoked haddock fillets • • •


360g fresh salmon


milk – knob of butter – salt and pepper Lemon wedges


Method: •


• •


• •


Boil the eggs for 5 minutes. Remove from the heat and place under running cold water to avoid them going black.


• Cover the rice with salted water, bring to the boil and simmer for 10 mins approx. until cooked.


Place the haddock in a frying pan, just cover with milk and gently poach for about 5 mins until just flaking.


Poach the salmon at the same time using water instead of milk. Drain and fluff the rice, mix in the spices.


• Add the fish in flaky chunks, and the chopped egg. Warm gently to reheat the egg. Stir in a knob of butter (optional) and salt and pepper to taste.


Serve piled onto plates, sprinkled with parsley with a lemon wedge alongside.


Wendy Gudgeon Tel: 01786 824 487 wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk


20


This tasty, low calorie dish can be eaten at any time of day. Great for those who are starting a New Year diet.


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