Salmon and Asparagus Kedgeree

2

 

Spring meets India meets salmon…..meets my needs!

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A fab way to eat hot smoked salmon and asparagus with a cheeky hint of lime!

INGREDIENTS

Fine for 4 – or a good supper for 2 with a little for the next day!

  • 300g basmati rice
  • 100g unsalted butter
  • 2 tbsp olive oil
  • 1 tbsp hot curry paste or curry powder will do (Madras)
  • 1 small onion, finely chopped
  • 225g hot smoked salmon, cut into chunks or flaked
  • 2 hard-boiled eggs
  • 8 asparagus spears chopped in to 2 inch pieces – blanched in hot water for 5 minutes
  • juice of 1 lime
  • 2 tbsp each chopped fresh coriander and flatleaf parsley

METHOD

  • Pop the rice into a large heavy-based saucepan, pour over 700ml pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed – this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
  • Melt half the butter with the oil in a large frying pan. Stir in the curry paste or powder and cook until you start to smell the wonderful aromas.
  • Now add the onion and cook until softened and beginning to brown
  • Once the rice is cooked add the curry and onion mixture  and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, asparagus and lime juice.
  • Stir gently, add the herbs along with cubes of the remaining butter and serve in warm bowls.

A truly tasty and satisfying dish for a Spring weekend.