Baked Salmon Kedgeree with Tomato Orange Chutney
1 ½ C basmati rice, cooked and cooled
4 T olive oil
6 medium onions, thinly sliced
2 T cumin seeds
½ t ground cinnamon
3 cloves garlic, finely chopped
1 t ground turmeric
zest of 1 lemon
3 T butter
6 hard-boiled eggs, shelled and quartered
600g hot smoked salmon, skinned, boned and flaked
1 C cream
chopped flat-leafed parsley
1 orange, finely sliced, then each slice quartered
1 C sugar
400g can whole Italian tomatoes in juice, mashed
½ t ground cardamom
1 t ground ginger
¼ C cider vinegar
1 t chilli flakes
½ teaspoon salt
- For the chutney, place the orange slices in a saucepan, cover with cold water, bring to the boil, remove from the heat and drain.
- Add all remaining chutney ingredients and bring to the boil, stirring to dissolve sugar. Simmer 25 minutes until thick. Remove from the heat and cool.
- For the kedgeree, heat oil over moderate heat and add the onions, cumin seeds, cinnamon, garlic, turmeric and lemon zest. Fry gently, without browning, for about 15 minutes until the onion is soft. Remove from the heat.
Use 2 tablespoons of the butter to grease a deep ovenproof dish. Place a layer of rice in the bottom, cover with a layer of onions, then hard-boiled egg, then salmon. Repeat the process, finishing with a layer of rice.
- Pour the cream evenly over everything and dot the top with remaining butter. Cover with foil and bake 40-45 minutes. Serve sprinkled with parsley and the chutney.
Recipe adapted from Ray McVinnie
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