Hot-Smoked Salmon Kedgeree

Name: Hot-Smoked Salmon Kedgeree
Yield: Serves 6 to 8
Cuisine: Indian
Ingredients: 5 tablespoons, unsalted butter; 1 , large onion, chopped; 1¼ teaspoons, table salt, divided; Pinch , cayenne pepper (optional); 6 cups cooked, basmati rice; 8 ounces, recipe, broken into 1-inch flakes; 6 hard-cooked, large eggs, peeled and grated; ⅓ cup, chopped fresh parsley; ⅓ cup, chopped fresh chives; 5 tablespoons, lemon juice (2 lemons), plus lemon wedges for serving; ½ teaspoon, pepper

Main Courses
Indian
Fish & Seafood
Weeknight

By Andrea Geary ･ Appears in Cook's Illustrated May/June 2021

We substitute our hot-smoked salmon for the traditional haddock in this British classic.

SERVES 6 to 8

TIME 45 minutes

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