Kedgeree of Salmon

This is a creamy, mild curry in the same style as Papa Bergerand’s Chicken Curry from the Hostellerie de la Poste in France. If you can imagine it, you create a sort of rice igloo by making a ring of rice mixed with salmon then putting the majority of the poached salmon in the middle, covering it with rice and then pouring the curry sauce over top. It’s quite heavy and kind of one note, but it is also quite hearty and satisfying as a dish. I probably won’t ever make it again but it left me intrigued enough to wonder what other “curry” recipes I might find in the book.


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