Smoked Trout Kedgeree
Kedgeree is a dish that was developed in Victorian times from a combination of traditional Indian and British dishes. It's one of those things that can vary quite a lot; the standard elements being the smoked fish, rice and hardboiled eggs. Onion is a pretty safe bet. Some people put in curry powder (I have sort of mixed up my own version) and some people don't. Others think parsley is indispensible (it would be good, but all I had at this time was some green onion tops from the garden) and some people put in an elaborate creamy sauce and some people don't. I put in cream - oh, well I'm calling for cream because I guarantee it's better but what I had was soy milk, so in it went. Result very tasty and much more attractive than you would expect such a mish-mash hash to be.
The smoked rainbow trout fillets were very nice but you can certainly use other smoked fish, and leftover cooked salmon would also do in a pinch.
4 servings
30 minutes prep time, plus time to cook the rice
Cook the Rice & Eggs:
1 cup brown or white rice
1/2 cup wild rice
3 or 4 large eggs
salt
water
If using brown rice, you can cook the rice and the wild rice together. If you use white rice, they must be cooked separately. Allow 2 cups of water for the brown rice, or 1 1/4 to 1 1/2 cups for the white rice (depending on variety) and cook them as usual in the rice cooker with a pinch of salt each. This is best done in advance.
Put the eggs in a pot with water to cover and a good spoonful of salt. Cover and bring to a boil; boil for 1 minute then turn off the heat and let the eggs sit, covered, for 10 minutes. Drain them and rinse in cold water to cool them. Peel the eggs and chop all but one.
Mix the Spices:
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon ground turmeric
1 teaspoon sweet smoked Spanish paprika
Grind the coriander, cumin and fennel seed, and mix with the turmeric and paprika in a small bowl. Set aside until needed.
Finish the Dish:
1 medium onion
1 or 2 stalks of celery
2 teaspoons finely minced fresh ginger
1 tablespoon mild vegetable oil
2 smoked rainbow trout fillets (about 500 grams or 1 pound)
1/4 to 1/3 cup chopped green onion or parsley, or combination
1 cup light cream (10%)
wedges of lemon
Peel and chop the onion fairly finely. Wash, trim and chop the celery fairly finely. Peel and mince the ginger.
Heat the oil in a large skillet, and sauté the onion, celery and ginger until they are soft and slightly browned, stirring frequently. Meanwhile, peel the skin from the trout fillets and break them into bite-sized pieces. When the vegetables are soft, stir in the spice mixture and cook for a minute or two longer, still stirring.
Add the rices and stir well to break up any clumps and distribute the onion and celery throughout. Reduce the heat to medium. Add a little water to keep the rice from sticking to the pan if necessary. When the rice is hot through, add the broken up fish, the chopped eggs and the green onions and/or parsley and continue cooking for a minute or two longer. Stir in the cream, in several passes - it may not be necessary to add quite all of it. When the mixture is hot through and well blended, it is ready to serve. Serve garnished with the last egg, sliced, as well as a bit more chopped parsley and pass lemon wedges to squeeze over.
Last year at this time I made Dad's Maple-Sherry Salad Dressing.
The smoked rainbow trout fillets were very nice but you can certainly use other smoked fish, and leftover cooked salmon would also do in a pinch.
4 servings
30 minutes prep time, plus time to cook the rice
Cook the Rice & Eggs:
1 cup brown or white rice
1/2 cup wild rice
3 or 4 large eggs
salt
water
If using brown rice, you can cook the rice and the wild rice together. If you use white rice, they must be cooked separately. Allow 2 cups of water for the brown rice, or 1 1/4 to 1 1/2 cups for the white rice (depending on variety) and cook them as usual in the rice cooker with a pinch of salt each. This is best done in advance.
Put the eggs in a pot with water to cover and a good spoonful of salt. Cover and bring to a boil; boil for 1 minute then turn off the heat and let the eggs sit, covered, for 10 minutes. Drain them and rinse in cold water to cool them. Peel the eggs and chop all but one.
Mix the Spices:
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon ground turmeric
1 teaspoon sweet smoked Spanish paprika
Grind the coriander, cumin and fennel seed, and mix with the turmeric and paprika in a small bowl. Set aside until needed.
Finish the Dish:
1 medium onion
1 or 2 stalks of celery
2 teaspoons finely minced fresh ginger
1 tablespoon mild vegetable oil
2 smoked rainbow trout fillets (about 500 grams or 1 pound)
1/4 to 1/3 cup chopped green onion or parsley, or combination
1 cup light cream (10%)
wedges of lemon
Peel and chop the onion fairly finely. Wash, trim and chop the celery fairly finely. Peel and mince the ginger.
Heat the oil in a large skillet, and sauté the onion, celery and ginger until they are soft and slightly browned, stirring frequently. Meanwhile, peel the skin from the trout fillets and break them into bite-sized pieces. When the vegetables are soft, stir in the spice mixture and cook for a minute or two longer, still stirring.
Add the rices and stir well to break up any clumps and distribute the onion and celery throughout. Reduce the heat to medium. Add a little water to keep the rice from sticking to the pan if necessary. When the rice is hot through, add the broken up fish, the chopped eggs and the green onions and/or parsley and continue cooking for a minute or two longer. Stir in the cream, in several passes - it may not be necessary to add quite all of it. When the mixture is hot through and well blended, it is ready to serve. Serve garnished with the last egg, sliced, as well as a bit more chopped parsley and pass lemon wedges to squeeze over.
Last year at this time I made Dad's Maple-Sherry Salad Dressing.
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