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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s