“Kedgeree” is a British dish of curried rice, classically paired with smoked haddock. We give our version a West Coast twist with cauliflower rice and smoked salmon. Watch Chef Dez show you how it’s done!
4 large BC eggs, hardboiled, cooled
1 large head of cauliflower
2 tablespoons of avocado oil, or canola oil
1 medium onion, diced small
3 cloves of garlic, minced
2 teaspoons grated fresh ginger
3 teaspoons curry powder
2 teaspoons salt
1 teaspoon ground turmeric
1/2 teaspoon ground pepper
1 cup frozen peas
175 grams smoked salmon, broken into bite sized chunks
Chopped fresh parsley, for garnish
Lemon wedges, for serving
Peel the hardboiled eggs and cut them into quarters. Set aside.
Rice the cauliflower by grating the florets with a cheese grater, or by pulsing in a food processor to transform into rice looking granules, about 6 cups. Set aside.
Heat a large skillet over medium heat. Add the oil, then the onion, garlic, ginger, curry powder, salt, turmeric and pepper. Stir to combine and cook until soft and fragrant, approximately 2 to 3 minutes, stirring occasionally.
Stir in the frozen peas and cook for another minute.
Turn the heat to medium-high and add the reserved cauliflower rice from step 2. Cook while stirring constantly for approximately 3 to 4 minutes. It is important to use a large skillet over higher heat so that the cauliflower granules stay more separate and don’t become mushy (the larger pan and higher heat will evaporate any moisture that comes out of the cauliflower).
Turn off the heat and stir in the chunks of smoked salmon. Portion into dishes while garnishing equally with the quartered eggs and some parsley. Serve with lemon wedges.
Recipe courtesy of Chef Dez, corporate chef of BC Egg.