salmon and egg kedgeree

Salmon

Salmon and egg kedgeree

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

The turmeric-tinted rice is a joy to behold and pairs perfectly with the golden, gooey yolks of the soft-boiled eggs. Although salmon lends a lovely richness to the dish, you could certainly swap in smoked haddock or mackerel if you like.

Ingredients

2 fresh lime leaves, torn

1 lemongrass stalk, bashed

4 organic salmon fillets

 45g unsalted butter

1 tsp vegetable oil

 1 onion, finely chopped

 Thumb-size piece fresh ginger, peeled and finely grated

 1 tsp ground coriander

1 tsp ground cumin

 ½ tsp ground turmeric

 325g basmati rice

Bunch fresh coriander, roughly chopped, plus extra to serve

1 tbsp fish sauce (or to taste)

Zest and juice 1 lime, plus extra lime wedges to serve

4 medium free-range eggs,  soft boiled

Sliced spring onions and sliced red chilli to serve

Directions

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