A beautiful kedgeree rice dish full of the flavours of cardamom and curry served with bright pink pieces of salmon and a runny poached egg
A few weekends ago myself and a few friends had a night away in London in celebration of a 30th birthday. That’s right…. this is the year that me and most of my friends turn 30! This does seem slightly ridiculous, as we can’t all possibly be that grown up, but some how – it’s all true. However, it does mean that there’s lots of celebrating to be done and the first celebration kicked off in London. It was only a quick trip with one night away, but whilst we were there we managed to squeeze in 3 amazing restaurants: The Fish market for lunch, The Shard for a fancy evening meal and Muriel’s Kitchen for a detox smoothie and recovery breakfast.
The Fish Market is where the inspiration for this recipe came from. I had a huge mountain of mussels to start in a wonderful creamy white wine sauce with just a hint of chilli. Followed by a wonderfully warming salmon kedgeree, which was just what I needed after the 2 hour train journey and brisk walk in the cool London air.
So once I was back home, I set out to come up with my own take on this vibrant dish. The great thing about kedgeree is that it’s really not that difficult and everything can be thrown into one pan. Okay, so the fish needs to be cooked separately and the eggs need to be poached, but these are minor yet tasty details that are well worth the extra effort.
Once the salmon is cooked and in the pot the dish really starts to come together. The plump pink salmon flakes against the bright yellow spiced rice is a match made in fish dish heaven. If you can get a runny yolk as well, then you’re definitely in for a treat.