Salmon Kedgeree with Beetroot Slaw

Name: Salmon Kedgeree with Beetroot Slaw
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves / 4
Cuisine: British
Ingredients: finely grated zest of 1 lemon; 300 g (10½ oz) basmati rice; 2 x 200 g salmon fillets, skins removed; 2 tbsp olive oil, plus extra for brushing and if needed; 2 tbsp ground coriander; 2 tbsp ground cumin; 1 small onion, finely chopped; 4 garlic cloves, finely chopped; 6 black peppercorns; 1 cinnamon stick; 1½ tbsp ground turmeric; 6 cloves; 1 tbsp sea salt; 100 g (3½ oz) peas, steamed or boiled sea salt and black pepper; 6 curry leaves; 6 green cardamom pods, lightly crushed; 2 medium raw beetroot, grated; 4 tbsp white wine vinegar; 1 garlic clove; 1 tbsp lemon juice; 2 tbsp olive oil; 1 handful fresh mint, finely chopped; 1 handful of fresh coriander, finely chopped; 500 ml (17 fl oz) rapeseed oil; 1 large onion, finely sliced; 1 handful of fresh parsley, chopped; 4 Poached Eggs

Preparation info

Difficulty
Easy
Ready in
1 hr 30

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

This dish is designed to be shared. Served on a large platter, the different layers and textures will be a feast for the eyes and the palate. The fresh and vibrant beetroot slaw is a perfect accompaniment to the fragrant, spicy rice and the hearty salmon.

Ingredients

2 x 200 g salmon fillets, skins removed
2 tbsp olive oil, plus extra for brushing and if needed
finely grated zest of</

Europe
United Kingdom
Side dish
Fish course
Pescatarian
Spicy
Breakfast
London
Brunch
Gluten-free

Method

Combine all the ingredients for the beetroot slaw in a bowl and mix well. Cover and leave to rest in the fridge until needed.

Preheat the oven to 180°C fan/200°C/400°F/gas 6. Place the salmon fillets on a baking tray lined with parchment. Brush with olive oil, sprinkle with the