Rated 4.88 out of 5 based on 4 votes
- 2 cups basmati rice
- 2 cups good quality chicken stock
- 1 pinch saffron
- 1 x diced onion
- 1 x diced leek
- 1 clove finely sliced garlic
- 3 sprigs kaffir lime leaves
- 1 Tbls butter
- 2 Tbls olive oil
- 2 x medium sized salmon fillets
- 2 x free-range eggs
- 2 Tbls crispy fried garlic
- 1 handful baby coriander leaves
- 1 tspn diced red chilli (deseeded)
1) Sweat leeks, onion and garlic on medium low heat with a pinch of salt. When these have softened, add a knob of butter.
2) Stir rice through and coat with flavoured oil. Add kaffir lime leaves.
3) Pour chicken stock that has been steeped with saffron. Season with salt.
4) Bring to a boil, turn down the heat to low and gently place salmon fillets on rice.
5) Cover with a tight fitting lid and cook on low heat for a further 20 minutes.
6) When rice is cooked, use a fork and flake salmon fillets through the rice. Remove kaffir lime leaves.
7) Cover with lid again and leave to rest for 3 minutes. Serve generously with crispy fried garlic, baby coriander leaves, diced chilli and a side of soft centred boiled eggs (as below). Squeeze fresh lime over steaming hot rice to lift flavours at the end.
1) Bring a pot of water to a gentle simmer (i.e. not on a rolling boil).
2) Remove eggs straight from fridge and gently place into water with a spoon.
3) Set timer to 7 minutes and remove eggs and place into an ice bath immediately. Leave for at least 10 minutes.
4) Gently crack and peel egg shell. Cut in half with a sharp knife and serve with kedgeree.
This is a stunner of a dish that is so fuss free, looks fantastic and a great combination of flavours and textures – From the fluffy rice to the soft salmon, creamy eggs and the crunch of the fresh garnish.
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Looks delicious and so effortless!
Delish – and so easy – thank you
Yummo – thanks for the brilliant recipe