adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Kedgeree-style poached salmon salad with peas and toasted pepitas
Kedgeree-style poached salmon salad with peas and toasted pepitas
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Revamp your egg dish with a modern twist using Katie Quinn Davies' retro salmon kedgeree salad.
Ingredients:
  • 2 fresh bay leaves (see note)
  • 1 tsp whole black peppercorns
  • 2 x 300g skinless salmon fillets
  • 200g basmati rice
  • 75g pepitas
  • Olive oil, to drizzle
  • 70g almond
  • Pinch caster sugar
  • 120g pea
  • 18.20 gm extra virgin olive oil
  • Finely grated zest of 1/2 lemon, plus juice of 1 lemon
  • 1.25 gm smoked paprika (pimenton)
  • 2.50 gm ground cumin
  • 1/2 tsp fennel seeds
  • Flat-leaf parsley leaves, to serve
  • Dill, to serve
  • 280g yoghurt
  • Juice 1 lemon
  • Small handful dill, finely chopped
Instructions:
  • Preheat your oven to 180°C for the perfect cooking temperature.
  • In a saucepan, bring 3 cups (750ml) of water to a boil with bay leaves and peppercorns. Simmer for 5-7 minutes to infuse flavors. Add salmon to the pan, ensuring it's fully submerged. Cover, remove from heat, and let the salmon poach in the liquid for 15 minutes until pink in the center. Remove salmon, let cool slightly, then flake. Cool completely before use.
  • Prepare fluffy and perfectly cooked rice by simmering it in a generous amount of boiling, seasoned water as per the package directions. Let it cool before proceeding.
  • Place pepitas on one baking tray and slivered almonds on another. Drizzle both with olive oil, season, and bake in the oven for 10-12 minutes until golden and toasted. Let cool before using.
  • Fill a small saucepan halfway with cold water, stir in sugar, and bring to a boil over high heat. Add the peas and cook for 2-3 minutes until tender. Drain and immediately place peas in a large bowl of ice water. Once cool, drain peas and set aside.
  • Fill a saucepan halfway with cold water, gently add the eggs, and bring to a boil. Cook the eggs for 5-6 minutes. Drain and transfer the eggs to a bowl of cold water. Once cool, peel the eggs, then cut them in half or quarters and set aside.
  • Mix all the ingredients for the tangy yoghurt dressing in a small bowl and chill until serving.
  • Combine the rice and flaked salmon in a large bowl. Add extra virgin olive oil, lemon zest and juice, paprika, cumin, fennel seeds, pepitas, almonds, drained peas, parsley, and dill. Mix thoroughly and season to taste. Transfer to a serving dish, garnish with egg, and serve with tangy yogurt dressing.

Similar Recipes