Kedgeree started life, in India, as a dish of lentils and rice and then, translated into the kitchens of what could be called the Anglo-Indian Ascendancy, became an eggy, golden pile of rice punctuated with slabby chunks of smoked haddock. When I was a child it remained as a comforting brunch dish, still part of the homely repertoire of the normal British cook. Here, I've fiddled with it some more, replacing the earthier Indian flavours with the sharper ones of Thailand and South East Asia and trading the strident tones of the smoked haddock for gentle, fleshy salmon, beautifully coral against the turmeric-stained gold of the rice.
Photo by Francesca Yorke.
Recipe posted by Nigella