Riverside Kedgeree

This Riverside Kedgeree is a refreshing twist on the classic British dish, perfect for a light lunch or elegant supper. Instead of the traditional boiled eggs and hard-boiled potatoes, this version focuses on the delicate sweetness of cold cooked salmon paired with nutty brown rice. The dish is brightened by crisp cucumber, tender shelled peas, and peppery watercress, all bound together by a luxurious dressing of butter, a touch of caster sugar, and tangy tarragon vinegar. It offers a beautiful balance of textures and flavors, making it an ideal choice for spring and summer gatherings. Simple to assemble yet sophisticated in taste, this recipe brings a fresh, home-style comfort to your table without the heaviness of traditional stews.

Cooking Method: Boiling

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 147.5

Dietary: Gluten-free

Description

This Riverside Kedgeree is a refreshing twist on the classic British dish, perfect for a light lunch or elegant supper. Instead of the traditional boiled eggs and hard-boiled potatoes, this version focuses on the delicate sweetness of cold cooked salmon paired with nutty brown rice. The dish is brightened by crisp cucumber, tender shelled peas, and peppery watercress, all bound together by a luxurious dressing of butter, a touch of caster sugar, and tangy tarragon vinegar. It offers a beautiful balance of textures and flavors, making it an ideal choice for spring and summer gatherings. Simple to assemble yet sophisticated in taste, this recipe brings a fresh, home-style comfort to your table without the heaviness of traditional stews.

Ingredients

8 oz Brown rice, cooked and cooled
8 oz Cold cooked salmon or trout, flaked
1 lg Cucumber, peeled and diced
1 bn Watercress, chopped
1/4 pound Shelled young peas, blanched and cooled
2 oz Butter, softened
1 tsp Caster sugar
1 tbsp Tarragon vinegar

Directions

1
Cook the brown rice according to package instructions, then spread it out on a tray to cool completely.
2
Blanch the shelled peas in boiling water for 1-2 minutes until tender-crisp, then drain and rinse with cold water to stop the cooking process.
3
Peel and dice the cucumber into small, uniform cubes.
4
In a small bowl, cream the softened butter with the caster sugar and tarragon vinegar until smooth.
5
Gently fold the flaked salmon, cooled rice, diced cucumber, blanched peas, and chopped watercress into the butter dressing.
6
Toss carefully to combine without breaking up the fish, ensuring all ingredients are evenly coated.
7
Serve immediately at room temperature or chilled, garnished with additional watercress if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 147.5kcal

% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.8g9%
Cholesterol 31.2mg11%
Sodium 45.2mg2%
Total Carbohydrate 5.2g2%
Dietary Fiber 1.9g8%
Sugars 2.1g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is best served fresh, but can be stored in an airtight container in the refrigerator for up to 24 hours. The flavors meld nicely if prepared a few hours in advance.

For a lighter version, you can substitute the butter with a high-quality olive oil or a yogurt-based dressing, though the traditional creaminess comes from the butter.

Ensure the salmon is fully cooled before mixing to prevent the butter dressing from melting and becoming oily.

If fresh watercress is unavailable, spinach or arugula can be used as a substitute, though the peppery bite of watercress is distinctive to this recipe.

Keywords: salmon, trout, kedgeree, brown rice, peas, cucumber, watercress, tarragon, vinegar, butter, salad, fish dish, spring recipe, light lunch, seafood, grain bowl, fresh herbs, brunch, summer meal

Read it online: https://www.chefs-mate.com/recipe/riverside-kedgeree/