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Smoked Food Recipes

Smoked Salmon Pilaf (aka a dry Kedgeree)

Simon Hopkinson

Ingredients

 

For the making of a little fishy broth:

200 ml white wine

400 ml water

The green tops of a bunch of spring onions, chopped (save a little for slicing thinly over the finished dish)

The stalks of a small bunch of dill, chopped (save the leaves for making the pilaff below)

3 thick slices of fresh ginger

1 clove garlic, crushed

1 bay leaf

A pinch of both salt and flaked red chilli

About 120g smoked salmon offcuts

 

For the making of the pilaf itself:

40g butter

The white parts of a bunch of spring onions, finely chopped (see above)

250g basmati rice (always use the Tilda brand and never wash it)

Half a teaspoon curry powder

400ml stock (see above)

Generous pinch of saffron stamens

100g smoked salmon cut into small slivers

The fronds of a small bunch of dill, finely chopped

2 hard boiled eggs grated.

 

Method

 

Preheat the oven to 180C/gas mark 4

To make the broth, simply put all the ingredients into a stainless steel or enamelled pan and simmer together for 20 minutes.

Strain through a sieve and put the broth to one side. Discard the exhausted solids.

For the pilaf, melt the butter in a solid–bottomed, lidded cooking pot and add the spring onions.

Allow to sizzle gently for a moment or two, then tip in the rice and curry powder.

Quietly stir around until the grains of rice are well coated with the spicy butter, then pour in the fishy broth, and add the saffron and a touch of seasoning.

Bring up to a simmer, then stir in the smoked salmon slivers.

Put on the lid, slide into the oven and cook for 20 minutes.

Remove from the oven, then leave to stand for five minutes without removing the lid: this is important to allow the rice to finish cooking.

Take off the lid, fluff up the pilaf with two forks, then cover the pot with a tea towel and clamp on the lid once more.

Leave for a further five minutes so that the excess steam may be absorbed.

Remove the lid and towel, stir the pilaf briskly and pile onto a hot serving dish.

Lavishly garnish with the chopped dill, grated egg and finally the thinly sliced green spring onion tops.

Serve without delay; rice dishes cool quickly.

Serves 2

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Belvelly Smoke House
Belvelly, Great Island
Cobh, Co Cork
P24 AW29, Ireland

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