Kedgeree of salmon with sea asparagus

  • Time cooking time: 1 hour total
  • Yield Serves 8-10


    3 tablespoons butter
    5 medium chopped scallions
    2 cups sour cream
    3 tablespoons curry powder
    2 pounds salmon, poached
    ½ pound smoked salmon, diced
    2 cups converted rice
    4 cups chicken broth
    6 hard cooked eggs
    1 tablespoon onion, chopped
    2 tablespoons soft butter
    2 tablespoons parsley, chopped
    8 sprigs fresh parsley

    1 cup lemon butter


    Preheat oven to 400 degrees.
    Melt the butter in a saute pan. Add the scallions and cook over low heat for 5 minutes. Add the sour cream and curry powder. Mix well.
    Flake the boneless and skinless cooked salmon. Combine with the diced smoked salmon.
    In a separate pot, stir the rice with the chicken broth. Bring to a boil. Cover and cook over medium heat until the liquid is almost absorbed.
    While the rice is cooking, separate the egg yolks from the whites. Chop the egg whites.
    Reserve. Chop the egg yolks and save for garnish.
    Combine the rice and the salmon mixture. Mix in the egg whites. Butter a deep casserole dish large enough for the rice mixture. Spoon the salmon-rice mixture into the casserole dish. Bake at 400 degrees for 10 minutes. Lower the oven temperature to 350 degrees, and bake for 40 to 45 minutes.


    Unmold the kedgeree unto a serving platter. Garnish the top with rows of the chopped egg yolks, chopped onion, and chopped parsley. Garnish the platter with sprigs of parsley.
    Serve with the lemon butter.
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