Fish and Seafood Recipes - Salmon and Dill Kedgeree

Ingredients

• 450 g/1lb salmon tail fillet

• 900 ml/4 cups water

• 30 ml/2 tbsp sunflower oil

• 1 bunch of spring onions (scallions), cut in diagonal slices

• 350 g/12 oz/1 1/2 cups long-grain rice

• 4 hard-boiled (hard-cooked) eggs, quartered

• 1 dill pickle, chopped

• 30 ml/2 tbsp single (light) cream

• 25 g/1 oz/2 tbsp butter

• 15 ml/1 tbsp chopped dill (dill weed)

• Salt and freshly ground black pepper

• 15 ml/1 tbsp chopped parsley

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Method:

1. Cook the fish in the water for 10 minutes or until just tender. Drain, reserving the cooking liquid.

2. Remove the skin and any bones from the fish and break into biggish chunks.

3. Heat the oil in a large pan and fry (sauté) the spring onions for 3 minutes, stirring. Add the rice and cook for 1 minute, stirring.

4. Pour over the fish-cooking liquid, bring to the boil, reduce the heat, cover and simmer for 15-20 minutes or until the rice is cooked and has absorbed all the liquid.

5. Add the fish, eggs, dill pickle, cream, the butter in flakes, the chopped dill, a little salt and a good grinding of pepper.

6. Stir gently then heat through for 3-4 minutes. Sprinkle with the parsley and serve hot.