SALMON RECIPES

 
   

Salmon Recipes

Cooking Salmon  
Salmon Spaghetti  
Asian Grilled Salmon
Salmon Burgers
Peppered Salmon
Manx Smoked Salmon
Salmon Teriyaki
Seared Salmon  
Spicy Salmon Broth  
Salmon Tagliatelle
Italian Poached Salmon
Grilled Salmon & Salsa
Marinated Salmon
Smoked Salmon Terrine  
Poached Salmon Salad
Salmon & Ginger Salad  
Salmon Fish Cakes  
Smoked Salmon & Rice  
Grilled Salmon & Salad  
Salmon Flan  
Salmon in Cream  
Smoked Salmon Pate  
Salmon Kedgeree
Salmon Fuseli  
Garlic & Herb Salmon  
Salmon en Croute  
Salmon Sweet Potato  
Salmon Tortilla Cones  
   

Smoked Salmon Kedgeree

serves 1 - 3  time 30 mins  

 
 

Ingredients

3 eggs
1 red onion

175 g (6 oz) long grain rice

hot smoked salmon (4 oz per portion)

1 tbsp olive oil

1 tbsp curry paste

4 tbsp low-fat natural yoghurt

2 tbsp fresh, chopped parsley

Cooking Method

1. Cook the eggs in a pan of simmering water for 8 minutes until hardboiled.

2. Meanwhile chop the onion and cook the rice as per packet instructions. Drain well.

3. Flake the salmon.

4. Heat the oil in a pan and cook the onion for 5 minutes. Add the paste and cook for 1 minute.
 
5. Stir in the rice and salmon and heat through thoroughly, stirring occasionally.
 

6. Stir in the yoghurt.

 
7. Shell the eggs and cut into quarters.
 

8. Serve the kedgeree on hot plates and top with the eggs and parsley.

 

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