Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Salmon kedgeree

11 September 2006
Salmon kedgeree

Ingredients

1lb salmon fillet
4 eggs
8oz long grain rice
1oz mixed curry spices
2oz chopped shallots
A pinch of saffron
Flat parsley chervil chive and coriander - 3-4 oz in total picked and chopped
Salt and pepper
Olive oil

Method

Poach salmon for 2-3 minutes cool and flake. Cook rice and refresh. In a thick-bottomed pan sweat the shallots and add rice. Add the salmon flakes spices and saffron to this. Gently heat through.

In a separate pan poach the eggs. Add 2-3oz of the chopped herbs to the rice/salmon mixture and divide into four heaps on separate plates. Place a soft poached egg on top. Drizzle a little olive oil over and sprinkle with the rest of the herbs.

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