Hot Smoked Salmon Kedgeree

I was given two hot smoked salmon fillets (from Alexandra Palace Farmer’s Market) with which I made a Kedgeree. 

I loosely followed a recipe from James Martin on the BBC website.  I like to try to avoid dairy, so I left out the cream and butter, and instead cooked the rice a little longer in a little more water (to make it a bit more sticky).

The recipe turned out really well, with the rich flavour of the smoked fish coming through into rice.  I pepped it up a little with a few home grown red chillies and added plenty of lemon juice.  Best of all, I limited the cooking to just two pans! 

I was surprise how quickly the dish came together, based mainly on stuff already in the cupboard.  By using salmon rather than haddock, it gave the dish a much more interesting flavour.