Smoked Trout Kedgeree

Shane French /

April 4, 2007

Smoked Trout KedgereeThis is a meal in itself, realy tasty and very Scottish.
You will need…
1 onion 1cm dice
1 clove garlic
1.5 ltrs milk
1.45 cups rice
1 whole smoked Trout
4 hard boiled eggs
1 tsp Good Curry powder
Good Grind Black pepper, and salt to taste
Chopped chives, 2 tbls
Good squeeze lemon juice, (fresh)

Fry off the onion and garlic in a little oil. Add the curry powder and stir in. Add the milk and all of the trout broken up in large chunks. Bring to the boil then turn down to the simmer for 10 minutes. Remove the trout, (put to one side on a plate) and add the rice to the liquid. Bring to the boil again then turn down to the simmer, stirring constantly, you do not want this to stick. Once the rice has cooked, 15 to twenty minutes, re-add the trout and bring back up to heat, approx 5 minutes. Add the pepper, salt, parsley and lemon juice. Place on plate and top with hard boiled eggs.
A Scottish cheff cooked this for me one night while I was working over there and it quickly became a favourite of mine. I hope you try it and enjoy.