Salmon Kedgeree

Name: Salmon Kedgeree
Ingredients: 1 34 cups water; 8 ounces salmon, skin and bones removed; salt; 1 tablespoon vegetable oil; 1 onion, chopped; 34 cup rice (long-grain or white); 3 tablespoons fresh parsley, chopped; 2 eggs, hard-boiled and chopped; 1 lemon

9 ingredients

7 steps

Ingredients

1 34 cups water
8 ounces salmon, skin and bones removed
salt
1 tablespoon vegetable oil
1 onion, chopped
34 cup rice (long-grain or white)
3 tablespoons fresh parsley, chopped
2 eggs, hard-boiled and chopped
1 lemon

Directions

1

Bring water to a boil, add Salmon and salt and poach fish for 4 minutes--until just cooked.
2

Remove the fish and add the rice to the poaching liquid and simmer for 15 minutes (water should be absorbed and the rice all-the-way tender).
3

Meanwhile, saute the onions in the vegetable oil over medium-low heat, until soft.
4

When rice is ready, stir it into onions, breaking it apart.
5

Add eggs and parsley.
6

Check seasoning and add salt and pepper, to taste.
7

Squeeze the juice from one lemon over the dish just before serving.