Salmon Kedgeree with crispy salmon skin and watercress (Serves 6)

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Ingredients

For the salmon

700ml fish stock
250g salmon, skin on, scaled
Handful chopped fresh herbs such as chervil, parsley and dill 1 tsp curry powder

For the rice

1 head cauliflower
Salt and pepper
25gm Coconut oil
1 medium onion, finely chopped 1⁄2 tsp mild curry powder

3⁄4 tsp salt
6 spring onions, finely sliced 6 free-range eggs
1 bunch watercress

Method

For the Salmon:

Skin the salmon and set the skin to one side. Bring the stock to the boil and add the raw salmon to cook. Do not allow the stock to boil hard, a gentle simmer will cook the salmon perfectly. Cook for about 6 minutes. Allow the fish to cool then flake into a bowl and reserve until later.

For the Rice:

Finely chop the cauliflower florets until they resemble rice grains.
Melt the oil in a large sauté pan and fry the onion for 4-5 minutes, or until softened. Stir in the spices, salt and cauliflower and fry for a further 3 minutes
Gently stir in the spring onions and salmon and season to taste, with salt, freshly ground black pepper and lemon juice

For the skin:

Rub with a little oil and curry powder. Place the skin between two sheets of baking paper and bake in a preheated oven, 200’c, for about 20 mins or until golden brown. Once cooled break the skin into smaller pieces

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