Salmon, Lentil, and Rice Kedgeree

Salmon, Lentil, and Rice Kedgeree
Photo by Scott Phillips


  • 1 cup thawed frozen peas
  • Kosher salt
  • Mango or tamarind chutney
  • Freshly ground black pepper
  • 1 large yellow onion, finely chopped
  • ½ cup coarsely chopped fresh cilantro
  • 1 Tbs. minced fresh ginger
  • + 10 more ingredients
    • 1 medium jalapeño, finely chopped (optional)
    • 2 oz. (4 Tbs.) unsalted butter)
    • 4 hard-cooked eggs, peeled and coarsely chopped
    • 2 Tbs. fresh lemon juice
    • 2 large cloves garlic, minced
    • 1 1-inch piece cinnamon stick
    • ¾ lb. Cedar-Planked Salmon or other leftover cooked salmon, skin removed, broken into large chunks
    • ½ cup brown lentils, picked over and rinsed
    • 1 cup basmati rice, preferably imported
    • 1 ½ Tbs. Madras (hot) curry powder

Put the lentils, cinnamon stick, and 7 cups of water in a 6-quart Dutch oven. Bring to a boil over medium-high heat; cook for 5 minutes Meanwhile, rinse the rice in 2 to 3 changes of cold water until the water is no longer cloudy. Stir the rice and 1/2 Tbs. salt into the lentils and return to a ...

View full recipe at Fine Cooking


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