Three-Salmon Kedgere

4.5 from 2 ratings

With more than 11 million North Americans claiming Scottish heritage, ancestry enthusiasts of all kinds are invited to explore the Scottish culture explore the Scottish culture with this delicious three-salmon kedgere dish by chef Shirley Spear, owner and retired head chef of the award-winning Three Chimneys restaurant. Inspired by the stunning landscapes and the diverse culture of the people in the region, the following dish serves as a true testament to connecting food with heritage.Photo and recipe courtesy of Chef Shirley Spear

Servings

servings

Ingredients

450 gram fresh scottish salmon fillet
4 slices of lemon
2 slices of onion, separated into rings
2 bay leaves
a few sprigs of parsley with stalks
a sprig of fresh fennel or dill with stalks (optional)
8 white peppercorns
pinch of sea salt
1/2 lemon, juice only
1 1/4 cup dry white wine
1 1/4 cup water
basmati rice, measured and washed as described above
1 medium onion, finely chopped
50 gram scottish butter, preferably unsalted
finely grated zest of 1 large lemon (juice of half can be used in the poaching liquor above)
4 cardamoms, gently crushed with the blade of knife
sea salt flakes
3 large eggs, hard boiled, cooled and chopped
4 spring onions, sliced
125 gram hot-smoked salmon
125 gram peat-smoked salmon (or any well-flavored smoked salmon product)
2 tablespoon mixed chopped chives, parsley, and herbs (such as dill, fennel, chervil, etc.)
a little butter and fresh single cream for serving

Directions

Place all the ingredients, except the salmon, into a shallow sauté pan or wide saucepan deep enough to take the piece of fish. Lay the salmon in the poachingliquid, which should reach about halfway up the pan, almost covering the fish. Place on a low heat and allow the liquid to come to simmering point. Cover with a lid, or a piece of close-fitting foil, and cook gently over a low heat for three minutes, turn off the heat and leave to cool with the lid or foil in place.
When cool, remove the fish and strain the cooking liquor through a sieve, into a bowl. Discard the ingredients in the sieve. Before pouring the poaching liquor into a measuring jug, first measure Basmati rice in the jug, up to the level of 10fl oz. Pour the rice into a sieve and rinse it under cold running water until the water runs clear and set aside to drain. After measuring the rice, pour the poaching liquor into the jug. You will need 20fl oz. of liquid to cook the rice. If short on quantity, make it up to the correct amount with some cold water.
Melt the butter in a medium-size, thick-bottomed saucepan, which has a close-fitting lid. Soften the chopped onion in the butter and allow to cook for a few minutes. Add the washed rice, crushed cardamoms, lemon zest and a good pinch of sea salt. Stir well and pour in the poaching liquor. Bring to the boil and immediately cover with the close-fitting lid, or a layer of foil plus the lid. Turn the heat down very low for exactly 15 minutes and then turn the heat off, but do not remove the lid from the rice for at least a further 10 minutes. Don’t cheat and be tempted to look before 10 minutes is up!
While the rice is cooking, discard any skin and flake the poached salmon into a large mixing bowl. Add the finely chopped hard-boiled eggs, spring onions, flaked hotsmoked salmon and peat-smoked salmon cut into small pieces.
Once the rice is cooked, remove the cardamoms and add it to the salmon mixture. Fold ingredients together well with a large metal spoon. Just before serving, stir in the fresh herbs and check seasoning. The whole dish can be cooled completely and stored in an airtight container in the refrigerator at this stage. Individual portions can be reheated, but never reheat rice more than once.
To serve, add a small knob of butter and a tablespoonful of cream per person and reheat slowly and thoroughly over a low heat. Alternatively, this dish reheats per portion in a microwave very successfully. Serve piping hot with wedge of lemon and additional hard-boiled eggs quartered as a garnish if liked.