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Steve and Maura's Hot Smoked Salmon Kedgeree


Steve & Maura's Hot Smoked Salmon Kedgeree

Serves:4
Time:45 minutes cooking time, 1 hour to 1 day curing time.
Special Equipment:fish smoker or a wok with a lid and a rack.

Ingredients

Hot Smoked Salmon
300g Salmon Fillets
2 tsp brown sugar
2 tsp salt
Zest of 1 Orange
100ml Whiskey
Manuka wood chips

Rice
2 cups Dawaat quick cooking brown basmati (this will take 5 minutes longer to cook)
600ml water
1 tsp salt

Spice Mix
1 1/2 tsp fennel seeds
1 1/2 tsp cumin seeds
1 1/2 tsp coriander seeds
1 1/2 tsp turmeric
1 1/2 tsp curry powder
1/2 tsp Kashmiri chilli powder
1 cinnamon stick
2 black cardamom pods
1 tsp flaky sea salt

Kedgeree Mix
50g butter
1 medium onion, chopped
5 cloves garlic
1 red chilli, seeded and finely chopped
1cm ginger, grated
1/2 cup toasted slivered almonds
1/2 cup peas
1/4 cup sultanas
Large handful of parsley and coriander, chopped
Juice of 1 1/2 lemon

Salmon Poaching Liquid
1 cup coconut cream
1 tsp brown sugar

Poached Eggs
6 poached eggs
Water
1/4 cup vinegar
Salt

Herb yoghurt
1/2 cup yoghurt
1 tbs chopped mint
1 tsp chopped coriander
1/2 tsp lemon juice

Garnish
Lemon cheeks
Chopped herbs
Toasted almonds

Method:
Smoked Salmon
To cure and smoke the salmon, sprinkle salmon with brown sugar, salt, orange zest and whiskey. Tightly wrap in glad wrap and place in a container under cans in the fridge for as long as possible to cure. Smoke for 14 minutes over 1 handful of wood chips in a fish smoker or in a wok, over the element with the wood chips in foil and the salmon sitting on a rack.

Spice Mix
Make spice mix, toast whole spices in a fry pan till fragrant. Grind these in a mortar and pestle and add pre-ground spices and set aside.

Rice
To cook the rice, rinse rice and put the rice and warm water into a saucepan with the salt and bring to the boil over a high heat. Reduce the heat to low, cover and simmer for 13 minutes until all the water has been absorbed and the rice is just tender. After 10 minutes, check by squeezing a grain between the fingers. You want rice that is soft on the outside, but still firm within. When done, stir gently with a fork to separate the grains.

Kedgeree Mix
To make kedgeree mix, finely chop onion, crush garlic and grate ginger and chop seeded chilli. In a large fry pan or wok on medium-low, melt the ghee and add onions and garlic and sweat for 2-3 minutes.  Add the remaining ingredients, chilli, ginger, peas, almonds and sultanas and spice mix and cook for another 2-3 minutes.  Gently fold in the cream mix to the pan till the cream is absorbed. Finish by flaking the salmon with a fork and gently folding through the mixture with the herbs and lemon juice.

Poached Eggs
To poach eggs, bring a large pot of water to 80c with the plate in the bottom. Crack the egg and transfer each one into a coffee cup. Using a spoon, stir boiling water to create a swirling motion and carefully add eggs to water. Turn off the heat and cook until whites are just set, about 4 minute with the lid on.

Herb Yoghurt
To make herb yoghurt, chop mint and combine with yoghurt and add a squeeze of lemon.

Plating Up
Place the kedgeree in centre of the bowl, top with a poached egg, herbed yoghurt and garnish with a cheek of lemon, almonds and herbs.


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