Hearty breakfasts before a morning in the icy cold winds and rains of the highlands were a necessity. This kedgeree fits the bill. Salmon trimmings from the freshly caught fish are lightly poached and added to basmati rice, reduced cream, and spices, then topped with hard-boiled eggs and fresh parsley. It is better made with center cut salmon, with those big pink flakes poking out of the creamy rice. Often this dish would be requested for nursery breakfast, without the curry, but with lots of crispy bacon. We sometimes used smoked haddock, if it was available, instead of salmon.
1 quart water
1 cup basmati rice
2 cups heavy cream or half-and-half
1 tablespoon curry powder, or to taste
4 hard-boiled eggs, peeled
Salt and freshly ground pepper
1½ pounds salmon, poached, then cooled and flaked
¼ cup finely chopped green onions 2 tablespoons finely chopped fresh parsley
1. Bring the water to a rolling boil in a 6-quart pot, and add the rice. Cook until the rice is tender, and then drain the rice in a colander. Return the pan to the heat, and add the cream and curry powder. Simmer until the cream starts to thicken slightly. Warm the eggs by placing them in a small pan of simmering water (about 3 cups). Shut off the heat, and let the eggs steep in the water for a few minutes.
2. Add the rice to the curried cream and stir. Once the rice is hot, season with the salt and pepper and stir in the flaked salmon gently, taking care not to break up the salmon pieces.
3. Spoon the kedgeree into a warm serving dish and sprinkle with the green onions and parsley. Remove the eggs from the water and cut into quarters. Garnish the edges of the kedgeree with the eggs.
MAKES 4 SERVINGS