Kedgeree Re-Imagined With Hot Tea Smoked Salmon
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Robin Gary from Immunity inspired by tea challenge
- Sub Category Name
Food
Savory
- Recipe Source Name
Immunity Inspired by Tea Recipes
- Festivities Name
Autumn
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Teas Used
Ingredients
NOTE: May also be served cold as a salad with coarsely flaked fish forked through and garnished as above and/or served with a tomato, onion, cucumber and coriander salad, dressed with lime juice, salt, pepper and sumac (Kachumber Salad).
LAPSANG SOUCHONG-SMOKED SALMON
- 4 portions of Sustainably Farmed Salmon, skin on and trimmed
- ½ cup Brown Sugar
- 3 heaped tbsp Dilmah’s Lapsang Souchong Tea Leaves
- ½ cup Brown Basmati Rice
KEDGEREE
- 1/4 cups Brown Lentils 1/3 cups Brown Basmati Rice 3 tbsp Ghee
- 1 tsp each Cumin Seeds, Fennel Seeds and Black Mustard Seeds
- 3 large Garlic Cloves, crushed and finely chopped
- ½ Red Onion or 1 large Shallot, finely chopped
- 5 Coriander Roots, finely chopped
- 1 sprig/aprox. 10 Curry Leaves
- 1 long Green Chilli
- 1 tbsp (20g) Ginger, freshly grated
- 1 tbsp (20g) Turmeric, freshly grated
- 1 tsp ground Turmeric
- 1 level tsp each Ground Coriander and Cumin
- 1 level tbsp Curry Powder
- A pinch of Fenugreek
- 1 tsp Sea Salt
- 3 tsp Dilmah’s Lapsang Souchong Tea Leaves, steeped in 2 cups of boiling water
- 1 cup Chicken, Vegetable or Fish Stock
- 150g each Broccoli and Cauliflower, grated
- Handful of fresh coriander, chopped
- 1 tbsp each Ghee and Freshly Ground Black Pepper
- Julienned Red and Green Chillies, Spring Onion, and Red Capsicum, for garnishing
- 4 Soft Boiled Eggs. halved
- 1 Lime, halved
- 4 portions Hot Tea Smoked Salmon
Methods and Directions
LAPSANG SOUCHONG-SMOKED SALMON
- Line a large baking tray with double sheets of aluminum foil
- Mix sugar, tea leaves and rice together and place in a flattened mound in the middle of the foil-lined tray.
- Place a metal rack over the mixture in the baking tray and oil the rack.
- Pat the salmon with a paper towel and place skin side up, on the rack.
- Cover the entire baking tray with foil.
- Place baking tray on heat source: barbeque or hotplate.
- Allow the fish to smoke for 10-15 minutes from when the tray begins to smoke.
- Check that the fish is cooked to your liking, do not overcook.
- Heat a pan and oil lightly with ghee.
- Place the smoked fish, skin side down, for 2-3 minutes to make the skin crispy.
KEDGEREE
- Cover lentils with boiling water and soak overnight. Then, drain well.
- Heat ghee in a heavy bottom pot and fry dry whole spices. Next, add garlic, chillies, coriander roots and onion, stirring till lightly browned.
- Add dry spices and curry powder, stirring until fragrant.
- Add the drained lentils and rice, stirring to coat with the spicy ghee. Toast lightly.
- Add strained, brewed tea, stock, and salt; stirring to mix any spices sticking to the base of the pan.
- Bring to a gentle simmer and cover.
- Cook, covered, for 35-40 minutes or until all the moisture is absorbed.
- Take off heat, toss lightly with a fork and stir in grated raw cauliflower and broccoli and return lid to lock in warmth.
- Toss through chopped coriander and squeeze over the juice of half a lime.
- Season to taste with salt and pepper.
- Place lid on pan to keep Kedgeree warm whilst preparing the fish.
Plating and Garnish
- Place a portion each of prepared Kedgeree on four plates.
- Place the salmon portions on top of the Kedgeree.
- Place halved soft-boiled egg on each dish.
- Top the salmon with julienned chilies, red capsicum and spring onion.
- Sprinkle with coarsely chopped coriander.
- Garnish with lime quarters and serve.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 03/12/2024
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