Poached Salmon and Dill Kedgeree

by Sue Lawrence

Place the Salmon Fillet in a pan with some cold water and add the dill, peppercorns and white wine
SERVINGS    
 
2
PREPARATION TIME
5 MINS
COOKING TIME
40 MINS

Ingredients

1 Salmon Fillet
1 handful of Dill Sprigs
5 Peppercorns
Splash of White Wine
200g cooked Basmati Rice
Juice of 2 Lemons
2 quartered hard-boiled Eggs
1 tsp Cayenne Pepper
2 tbsp Dill (freshly chopped)
Seasoning
2 tbsp melted Butter or Olive Oil

Poached Salmon and Dill Kedgeree

Instructions

Preheat the oven to 180ºC/350ºF/Gas 4.

Place the Salmon Fillet in a pan with some cold water and add the dill, peppercorns and white wine. Bring slowly to the boil and simmer for no more than 2 minutes. Cover and remove from the heat; allowing to cool in the water.

Alternatively, the Salmon Fillet can be brushed with olive oil and grilled, or baked in a medium oven in an oven-proof dish with the above ingredients for 15 to 20 minutes. When the salmon has cooled, remove from the pan and flake the flesh. Mix with the cooked rice, lemon juice, eggs, pepper and dill and place in an ovenproof dish. Season to taste and stir in the butter or oil.

Place in the preheated oven and cook uncovered for 20 minutes until piping hot.

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