Smoked Salmon Kedgeree

By á-170456

Ingredients

• 2 cups long-grain white rice
• 4 cups water
• 3 tablespoons shrimp bouillon
• 1 jalapeño - (to 2) finely chopped
• 1 onion chopped
• 1 tablespoon curry powder
• 1/4 cup oil
• 4 hard-boiled eggs chopped
• 1/4 cup Canola oil
• 1/2 cup frozen green peas
• 1/2 cup yellow corn
• 8 ounces smoked salmon - (to 10) shredded
• 1/4 cup chopped flat-leafed parsley

Details

Servings 6

Preparation

Step 1

Add shrimp bouillon to cooking water for rice. Cook rice until al dente.

While rice is cooking, in a skillet sauté onion and jalapeño in oil until onions are caramelized.

When rice has set, transfer to skillet and sauté until coated in infused oil. Remove from heat. Add salmon, chopped eggs, corn and peas and toss until warmed. Garnish with parsley.

This recipe yields 6 servings.