Tuesday, 21 January 2014

Smoked Mackerel Kedgeree

I was looking for something a little different but that used oily fish. I have an eclectic collection of cookbooks, including a Philadelphia book (the cheese not the city), which has loads of recipes in it that don't really need soft cheese but it's in there. This I guess is one of them, although this was actually rather nice. The original recipe doesn't call for curry powder, I'm not sure that you can call something kedgeree without any hint of curry, so I added it in. The soft cheese bound everything together nicely.

Smoked Mackerel Kedgeree (adapted from The Ultimate Philadelphia Cookbook)
(Serves 4)

200g basmati rice
1 tsp oil
1 small onion, finely chopped
2 tsp medium curry powder
100g smoked mackerel flaked
120g light soft cheese
1 tbsp milk
1 tbsp chopped parsley
grated zest and juice 1/2 lemon
2 hard-boiled eggs, quartered

Bring a pan of water to the boil and cook the rice according to packet instructions, drain well.

Heat the oil in a frying pan and fry the onion for 1 min until soft. Add the curry powder and cook for another min. Add the mackerel and heat for 1 min. Turn off the heat and add in the soft cheese with the milk, parsley and lemon zest and juice until the cheese has melted.

Stir in the rice, mix then tip into a serving dish and garnish with the eggs.

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