Kedgeree with smoked salmon and quinoa
Quinoa Kedgeree with smoked salmon
What a fabulous word kedgeree is, although it doesn’t really describe what’s going on in the traditional British-Indian dish. I’ve gone a step further and put my own spin on it by using quinoa instead of rice, which makes it a lighter meal. I ‘ve also used some delicious hot smoked salmon from Ben the Butcher in place of the traditional haddock, but you could also use smoked trout. This one is easy to make and perfect for the whole family. Don’t forget to make extra for lunch, you can eat hot or cold!
- 3 cups of cooked quinoa
- 2 eggs
- 1 bunch of spring onion, finely sliced
- 1 clove garlic, peeled and finely sliced
- 5cm piece of ginger, grated
- ½ tablespoon of mustard seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of curry powder
- 2 cups of any vegetables of your choice, green beans, carrots, spinach, asparagus cut into 2 cm pieces
- 3 tablespoons of coconut oil/ or ghee
- freshly ground black pepper
- 400gm of smoked salmon or trout
- juice of lemon
- ½ teaspoon of chili flakes
- Bunch of fresh coriander leaves
- Boil the eggs in boiling water for 7 minutes
- Then quickly run them under cold running water
- Heat the coconut oil/ghee in a large fry pan
- Add the ginger, garlic, spring onion and saute for 5 - 8 minutes until softened.
- Stirring frequently
- Add the mustard seeds, curry powder, and turmeric powder.
- Cook for a few minutes until the seeds start popping.
- Add the vegetables
- Cook for 3 minutes over medium heat
- Stir in the cooked quinoa Season with salt and pepper
- Quarter the eggs and place on top