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Kedgeree is thought to be an Indian dish, however, it was introduced to India by Scottish soldiers. In the book entitled “The Scottish Kitchen” by Christopher Trotter; you will find that the origins of the Kedgeree recipe have been traced to the books by the Malcolms Clans dating back to 1790. Newfoundland was a British colony until 1907 when it became an independent Dominion within the British Empire and prior to 1949, and today, we still share this fabulous dish, of course, with many variations. Kedgeree (or sometimes called kedgaree (NL), kitcherie, kitchari or kitchiri) is a dish consisting of cooked flaked fish (sometimes smoked fish is used), boiled rice, hard-boiled eggs, pepper, salt, curry powder, butter, garlic, cream and occasionally sultanas. Kevin J Phillips www.saltjunk.com

Ingredients
1 cup rice (cook and cool)
1 cup smoked salmon
½ tsp salt
¼ cup butter (melted)
1 onion (chopped)
2 eggs (boiled)
1 tsp parsley (chopped)
Pepper to taste

Method
In a covered saucepan, combine rice, water, salt, 1 tbsp of butter and a little parsley. Bring to a boil and reduce heat to medium low. Cover and cook rice for 20 minutes. Remove from heat and let cool.

In a skillet, melt remaining butter over medium-high heat. Add onion and cook onion until soft (not brown). Add cooked rice and season to taste. Stir frequently until rice is heated. Add smoked salmon and stir to combine. Place Kedgeree out into a warm dish and garnish with roughly chopped eggs and parsley. Excellent with Newfoundland sweet bread and a good cup of steeped tea.


Tips

Cook rice well in advance
Add garlic and/or curry for different taste
Use any type of flaked fish (smoked or unsmoked)
Stir in cream for taste