Name: Smoked trout kedgeree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 80 gm ghee (see note); 8 spring onions, white and green parts separated, finely chopped; 1 garlic clove, finely chopped; 1 long red chilli, finely chopped; 1 tbsp black mustard seeds; 2 tbsp curry powder, such as Madras; 5 gm ginger, finely grated (1cm piece); 170 gm long-grain or basmati rice; 2 eggs, at room temperature; 700 gm smoked trout, bones removed, coarsely flaked; 1 cup flat-leaf parsley, coarsely torn (loosely packed); To serve: juice of 2 lemons, plus lemon wedges

Smoked cod or haddock is traditionally used in kedgeree, but smoked trout gives this dish a beautiful colour and freshness.

Ingredients

80 gm ghee (see note)

8 spring onions, white and green parts separated, finely chopped

1 garlic clove, finely chopped

1 long red chilli, finely chopped

1 tbsp black mustard seeds

2 tbsp curry powder, such as Madras

5 gm ginger, finely grated (1cm piece)

170 gm long-grain or basmati rice

2 eggs, at room temperature

700 gm smoked trout, bones removed, coarsely flaked

1 cup flat-leaf parsley, coarsely torn (loosely packed)

To serve: juice of 2 lemons, plus lemon wedges

Method

Main

1.Heat ghee in a frying pan over medium heat. Add white parts of spring onion, garlic and chilli and stir occasionally until tender (3-5 minutes). Add mustard seeds, cook until popping (1-2 minutes), add curry powder and ginger and cook until fragrant (30 seconds). Add rice, stir to coat, add 750ml water, bring to the simmer, reduce heat to low, cover and simmer, stirring occasionally, until tender (10-12 minutes).

2.Meanwhile, cover eggs with cold water in a small saucepan, bring to the boil over high heat, then reduce heat to medium and simmer until soft-boiled (4 minutes). Drain, refresh in cold water, peel, coarsely tear and stir through rice with trout, parsley, lemon juice and green spring onion. Season to taste and serve with lemon wedges.

Note Ghee, or clarified butter, is available from Indian grocers and select supermarkets and delicatessens.
Notes

Styling by Alice Storey

Styling by Kirsty Cassidy

Ingredients

Method

Main

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