Salar Flaky Smoked Salmon Kedgeree with Mace & Saffron
recipe by Claire Macdonald of Macdonald, Isle of Skye, serves 8
Ingredients:
1 fillet of smoked haddock
2.5 l milk and water mixed (about half & half)
2 blades mace
2 tablespoons olive oil
1 oz butter
2 shallots, very finely chopped
350g basmati rice
2 good pinches saffron
freshly ground black pepper
2 or 3 tablespoons chopped parsley (flat leaved if possible)
700g Flaky Smoked Salmon, flaked from the skin
12 quails eggs hard boiled and cut in half (optional)
3 oz butter, cut into small pieces.
Method:
Put the fillet of smoked haddock into a saucepan with the water, milk and mace. Bring the liquid to a gentle simmer over a moderate heat. Take the pan off the heat and leave to cool completely. Strain the cooled liquid into a jug. In a large saucepan melt the butter, add the oil and heat together. Add the finely chopped shallots and cook until they are soft. Stir in the rice and cook, stirring slowly for 2 or 3 minutes (the aim is to coat each grain of rice in the butter and oil). Add the saffron. Pour in the strained fish liquid until it comes to an inch above the level of the rice in the pan (you need to take the pan off the heat to do this). Don?t stir again ? replace the pan on the heat and cover the top of the pan with a tea towel and the lid, and cook on a gentle heat for 5 minutes. Then take the pan off the heat and leave (covered) for 15 minutes. By this time the liquid should be absorbed by the rice and the rice perfectly cooked. Carefully (so as not to break the flakes) stir in the Flaky Smoked Salmon, pepper, chopped parsley, pieces of butter (and if you are including them, the halved quails eggs). Heat through gently and serve piping hot with a green salad.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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