Hot-Smoked Salmon Kedgeree

Name: Hot-Smoked Salmon Kedgeree
Yield: Serves 6 to 8
Cuisine: Indian
Ingredients: 5 tablespoons, unsalted butter; 1 , large onion, chopped; 1¼ teaspoons, table salt, divided; Pinch , cayenne pepper (optional); 6 cups cooked, basmati rice; 8 ounces, recipe, broken into 1-inch flakes; 6 hard-cooked, large eggs, peeled and grated; ⅓ cup, chopped fresh parsley; ⅓ cup, chopped fresh chives; 5 tablespoons, lemon juice (2 lemons), plus lemon wedges for serving; ½ teaspoon, pepper

14 comments

Appears in Cook's Illustrated May/June 2021

We substitute our hot-smoked salmon for the traditional haddock in this British classic.

SERVES6 to 8

TIME45 minutes

WHY THIS RECIPE WORKS

Traditional British kedgeree is a jumble of buttery rice and onions dotted with flakes of smoked fish, hard-cooked eggs, and herbs and infused with lemony brightness. Though many modern versions contain turmeric, curry powder, and coriander...

This is a members' feature.