Smoked Salmon and Hake Kedgeree

I saw Mary do this on Saturday Kitchen Best Bites a couple of weeks ago and thought it looked delicious. Previously, fish, rice and eggs didn’t have any great appeal, I’ll be honest, but this is a truly lovely dish. The primary fish is supposed to be smoked haddock but I couldn’t get hold of any so replaced it with hake, which tastes totally different, but hey, it’s my kitchen and we loved it! The dish is really flavoursome with the combination of the hake and smoked salmon – the quantities of which haven’t been skimped upon – and the inclusion of the wonderfully aromatic cardamom pods which evoke a gently warm, spicy-sweet flavour. The sweet, crunchy fried onions, fresh coriander and warm egg finish this kedgeree off beautifully: it’s both comforting and enticing, all in one – a great supper dish!

Serves 4

What you need…

2 large, happy eggs

2 tablespoons rapeseed oil

3 onions: 2 thinly sliced and finely chopped

Sea salt and black pepper

400g hake fillet

100g smoked salmon

250g basmati and wild rice

4 cardamom pods, split

1 cinnamon stick (about 3cm long)

450ml cold water

½ teaspoon turmeric

Knob of butter

2 tablespoons mascarpone

2 tablespoons fresh coriander, finely chopped

Paprika, to taste

Squeeze of lemon juice

What to do…

Boil eggs for about six minutes, drain, run under cold water and then set aside.

Heat 1 tablespoon of the rapeseed oil in a large frying pan over a moderate heat and fry the 2 sliced onions slowly, for 20-25 minutes, stirring occasionally until they are crisp and deep golden brown. Season with salt and pepper and tip onto kitchen roll. Set aside in a warm place.

Whilst the onions are cooking, take a second large frying pan and pop in the hake. Just cover with water over a moderate heat and once the water begins to bubble, cover the pan and gently simmer for 5 minutes, until cooked through. Remove from the heat and add the smoked salmon to the pan, cover and let stand for 2 minutes. Drain and set aside.

Rinse the rice in a sieve under cold running water and drain well.

In your first frying pan (used for the onions), add the remaining oil and heat at a moderate temperature. Add the chopped onion, cardamom pods and cinnamon stick and sauté for 5 minutes or until the onion is golden brown. Stir in the rice, add the 450ml water and then the turmeric, stirring it through evenly. Bring to the boil and then reduce the heat to low. Give it a quick stir, pop the lid on and cook for 15 minutes or until all the water has been absorbed. Take the rice off the heat and let it stand for 5 minutes. Use a fork to fluff up the rice.

Peel and quarter the eggs.

Flake the fish into large pieces. Remove the cinnamon stick from the rice and then stir in the butter, mascarpone, coriander and fish. Add in a little paprika and then taste, adjusting the seasoning to suit. Return to a low heat, just to warm through, then serve your wonderful kedgeree with a squeeze of lemon and top with the crispy fried onions and egg quarters. Just wonderful. How have I never done this before?!

Inspired by…

Mary Berry

How easy…

Very easy, relaxing to make but does take some time.

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