Smoked Salmon Kedgeree with Bombay Bonanza

Smoked Salmon Kedgeree with Bombay Bonanza

Kedgeree is a flavourful dish that originated in British India and has become a popular comfort food in the UK. Traditionally, it's a mix of flaked fish (often smoked haddock), rice, boiled eggs, and spices, with variations including fresh herbs, butter, and cream.

Kedgeree is thought to have been inspired by the Indian dish khichdi, which combines lentils, rice, and spices. 

Our Smoked Salmon Kedgeree is a modern, summery twist on this classic, swapping smoked haddock for salmon and incorporating vibrant spices like Bombay Bonanza for a bolder flavour. 🌟

Serve it up with soft boiled eggs and lemon wedges for a hearty feast! 🍋🐟🍚

Serves: 4

Ingredients:

  • 1 ½ cups Basmati Rice, uncooked
  • 2 cups Vegetable or Chicken Stock
  • 3 tablespoons Raptor Naturals Bombay Bonanza
  • 3 tablespoons Butter
  • 2 Onions, diced
  • 1 teaspoon Salt
  • 3 Garlic Cloves, chopped
  • 1 tablespoon Ginger, finely chopped
  • ½ cup Flat-Leaf Parsley, chopped
  • 1 Spring Onion, sliced
  • 2 tablespoons Capers
  • 400g Hot Smoked Salmon
  • 1 Lemon, zested and juiced
  • 1 Lemon, cut into wedges
  • 4 Soft-Boiled Eggs, halved

Method:

  1. Cook the Rice

    • Rinse the basmati rice under running water and drain well.
    • Cook according to package instructions, substituting water for 2 cups stock, 1 tablespoon Bombay Bonanza, and 1 tablespoon butter.
    • Once cooked, set aside and keep warm.

  2. Prepare the Base

    • Heat a large frying pan or cast-iron casserole pan over medium heat.
    • Melt 2 tablespoons butter and add the diced onions, 2 tablespoons Bombay Bonanza, and salt. Sauté for 3-5 minutes until onions are golden and softened.

  3. Add Aromatics

    • Stir in the chopped garlic and ginger. Cook for another 2 minutes, releasing the fragrant aroma.

  4. Combine the Ingredients

    • Gently stir in the cooked basmati rice, chopped parsley, sliced spring onion, and capers.
    • Add the zest and juice of one lemon and mix until everything is evenly combined and warmed through. Season with salt and pepper to taste.

  5. Assemble the Dish

    • Transfer the rice mixture to a large serving platter.
    • Break the hot smoked salmon into bite-sized pieces, discarding the skin, and arrange it evenly over the rice.
    • Garnish with halved soft-boiled eggs and serve with lemon wedges on the side.

Tips:

  • Make it ahead: The rice and spice base can be prepped in advance and reheated before serving.
  • For extra creaminess, drizzle with a dollop of plain yogurt or sour cream.
  • Swap salmon for smoked chicken or tofu for a variation.

This vibrant, spice-infused dish is perfect for summer meals, family gatherings, or as an impressive centrepiece for your next brunch! 🍋🐟🍚

Raptor Recipes