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Smoked Trout Kedgeree Recipe
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
350g Smoked Trout
175g Basmati rice, washed
350ml Vegetable stock
2 Hard-boiled eggs, chopped
1 Small onion, finely chopped
1 tbsp Finely chopped parsley
1 tbsp Fresh coriander, chopped
1 tbsp Crème fraiche
1 tsp Coriander seeds
1 tsp Cumin seeds
Cotswold Gold Rapeseed Oil
Halen Môn Sea Salt
Ground black pepper
Coat the inside of pan with Rapeseed Oil, add the coriander and cumin seeds and heat until they begin to pop and jump.
Add the onion and cook over medium heat for about 5 minutes, stirring occasionally until translucent. Stir in the rice and cook for 1-2 minutes. Stir in the stock and bring to boil. Cover and cook over low heat for about 15 minutes, stirring occasionally until rice is tender.
Meanwhile, flake the Smoked Trout into large pieces
Into the hot rice gently fold the Smoked Trout, herbs, Halen Môn Sea Salt and black pepper, crème Fraiche and eggs.
Heap the mixture onto a large warmed platter and scatter some fresh parsley over the top.
This Smoked Trout Kedgeree recipe is equally nice with lightly poached Smoked Haddock.
