Lower Buckton Country House Kedgeree

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Serves: 6

Preparation time:
Cooking time:


275g Organic, fair-trade Basmati Rice
600ml Homemade Chicken or well-flavoured Vegetable Stock
225g Organic Smoked Salmon - pulled apart into strips or 225g cooked Organic fresh Salmon, flaked.
150g English Butter
six Small Shallots - halved lengthways.
125g English button Mushrooms - wiped and sliced
Handful Fresh Herbs eg Dill - snipped and sprigged, or chopped parsley or chopped coriander or snipped chives or just a combination of them - whatever floats your boat!
Eight Quails' eggs - soft-boiled, shelled and halved or two free-range Hens' eggs, quartered and then halved.
50ml Organic Cream


Melt half the Butter in a lidded, heavy-based, oven-proof pot which will look good on your table.

Add the Shallots, cook over a medium heat for a couple of minutes until beginning to soften then add the Mushrooms and cook together for another minute or so.

Stir in the Rice, mix well to make sure it's coated with butter and cook for a minute or so.

Heat the Stock, pour over the rice mixture, bring to the boil, stir and cover with the lid.

Either continue cooking on the hob over a low heat or transfer to a medium oven to cook until the rice grains are soft and separated and all the liquid evaporated (10/15 minutes). Keep warm.

Just before serving throw in the chosen chopped, fresh herbs, pour in the cream and heat through - stir to avoid sticking.

Carefully stir in the strips or flakes of salmon followed by the eggs and the remaining butter. You may decide not use up all the butter - it just depends upon the oiliness of the fish and the creaminess of the cream!

Grind some black pepper to taste. Salt should not be necessary on account of the smokiness of the fish and the pungency of the herbs but taste for yourself.

Combine all the ingredients well and serve from the pot - sprinkled with more dill or fresh herbs if liked.


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