I live in the Canary Islands and cannot get makrut lime leaves. I can get lemons and limes and have my own lemongrass growing. What can I substitute in the Salmon Kedgeree?
Nigella's Salmon Kedgeree With Lime And Coriander (from NIGELLA BITES) has lime flavour added via fresh lime zest plus makrut lime leaves. The leaves can often be bought dried or frozen and either of these is a good substitute for fresh.
As the lime leaves are used for poaching the salmon, they could be omitted. Otherwise you could pare 2 strips of zest from a lime (making sure that you only have zest and not white pith) using a vegetable peeler, and use these in place of the lime leaves. If you have an abundance of lemongrass then you could use one stem for poaching the salmon as an alternative, just flatten it slightly with a rolling pin or the base of a heavy saucepan to release some of the oils before you add it to the roasting dish. If using either lime zest or lemongrass, remove them from the poaching liquid (in the jug) before you add this liquid to the rice in step 3.