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Salmon and dill kedgeree recipe And Books

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Salmon and dill kedgeree recipe and books

So you would like to know how to make Salmon and dill kedgeree recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


salmon and dill kedgeree

175g basmati rice
juice of 2 lemons
3 salmon steaks
60g unsalted butter melted
3 large hard boiled eggs quartered
1/4 tsp cayenne pepper
150rnl single cream
15g fresh dill chopped

Cook the rice in salted water until light and fluffy then stir in the juice of one lemon.
Place the salmon steaks on an ovenproof tray brushed with a little of the melted butter.
Cook in a preheated oven (220C/425F/Gas Mark 7) for 810 minutes remove and cool.
Break into large chunks and discard the skin and bones.
Stir together the remaining lemon juice eggs cayenne pepper cream rice and remaining melted butler.
Gently stir in the salmon and season to taste.
Tip into an ovenproof dish and cool.
Cover and refrigerate.
Next day cover the kedgeree with buttered foil and cook in a preheated oven (180C/350F/Gas Mark 4) for about 40 minutes or until piping hot.
Remove stir in the dill and check for seasoning.
Serve warm.

This Recipe Serves 6





(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Salmon and dill kedgeree recepie. Check out these great recipe books and learn how to make Salmon and dill kedgeree!
View Recipe Books - Salmon Recipe







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