Kedgeree With Smoked Salmon and Curried Peas

First things first.

This is not your traditional kedgeree; I use packaged yellow rice as a base, and then locally smoked Lake Michigan salmon, and, I even bought my hard cooked eggs, well… hard cooked at the market, because, for a family brunch, I wanted something nice and a little but fancy and gluten free; but I also wanted easy.

And, of course, tasty. Tasty was a big requirement here. Because… family.

And, it all worked. This was more than enough for brunch for the five of us, but I sent some home with said family, and we have a bit left for lunch this week.

•Vigo’s yellow rice
•1 tbsp unsalted butter
•1 tbsp Sherry Peppers Sauce*

Veggies and Salmon:
•1 lb smoked salmon, flaked
•3 tbsp unsalted butter
•2 tsp curry powder
•2 cups chopped onion
•1 (12 oz) bag frozen peas
•4 hard cooked eggs, sliced
•Chopped fresh basil

*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.

Prep the rice (most any yellow rice mix is fine, I just prefer Vigo’s) according to package instructions, adding the tablespoon of butter and Sherry Peppers Sauce.

Once the rice is cooked and resting, melt the three tablespoons of butter in a large pan over medium high heat, then add the onion, frozen peas, and curry powder.

Cook, stirring often, for about ten minutes, until the onion and peas are tender and nicely seasoned with the curry powder.

Fluff the rice and combine with the onion and pea mixture, the smoked salmon and the sliced eggs.

Sprinkle the basil over the top and serve.

My in-laws had never had smoked salmon before (!), or kedgeree, for that matter, but quite liked it, and even had seconds.

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