Pimping up a classic today! Kedgeree is undoubtably a family favourite and for good reason, it’s so damn tasty. Today I wanted to share with you my salmon kedgeree; a grain free alternative using celeriac instead of traditional rice. Celeriac may look one ugly vegetable but beneath its wart like exterior is a beautiful swan… it’s nutty, rich and in my opinion much tastier than other popular rice alternatives like cauliflower. Works really well in this recipe and is low starch and low carb so suitable for those with autoimmune conditions.
Swapping haddock for salmon as it’s rich in omega 3s to help keep inflammation in the body in check, plus i’m more of an oily fish fan, more tasty!
Texture is really important with food, as well as taste, so i’m adding some almonds for a little crunch. Have you tried panch phoron before (five spice?) It’s a spice blend regularly used in Eastern India and Bangladesh and made up of cumin, fenugreek, mustard, nigella seeds and fennel. It adds a wonderful depth and flavour and a spicy kick to these almonds.
Got your apron on? Let’s get to it…
- 1 large salmon fillet
- 2 small celeriac
- 1 large onion
- 2 tablespoons extra virgin olive oil or ghee
- 2 garlic cloves
- 1 grated teaspoon of fresh ginger
- 3 eggs
- 3 tablespoons extra virgin olive oil
- Juice of 1/2 lemon and zest
- 1 teaspoon paprika
- 1/2 teaspoon dried coriander
- 1 teaspoon cumin
- Pinch of pink himalayan salt and cracked black pepper
- 3 sunblushed tomatoes
- 3/4 teaspoon apple cider vinegar
- 1 teaspoon each of fresh coriander and parsley
- 1 teaspoon cumin
- 1/2 tsp fenugreek
- 1 teaspoon mustard seeds
- 1 teaspoon nigella seeds
- 1 teaspoon fennel seeds
- Fresh coriander and parsley
Preheat the oven to 190C (fan assisted). Place the salmon on a baking tray with a tablespoon of extra virgin olive oil, salt and pepper and roast for about 12-15 minutes until cooked through. Place to one side.
Meanwhile, peal and chop the celeriac into chunks. Using the S blade of a food processor blitz until it resembles a rice size consistency. Transfer to a steamer and cook for 3-5 minutes until el dente. Transfer to a muslin cloth or tea towel and squeeze out any excess water.
Place the eggs in a pan of boiling water on the hob and cook for 3-5 minutes depending on how you like your yolks. Remove from the water, allow to cool slightly and peel.
Combine all the spices in a pestle and mortar and grind. Coat the almonds and roast in the oven for about 8-10 minutes. Set aside to cool.
Peel the garlic and ginger and grate finely. Pulverise in a pestle and mortar with the herbs. Combine with all the remaining dressing ingredients into a jam far and shake well.
Mix the dressing with the rice and salmon and top with fresh coriander, parsley, almonds and eggs. There you have it, one mighty fine salmon kedgeree ready for sharing.
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