Riverside Kedgeree
1/2 lb Cold cooked salmon or trout* 1 lg Cucumber 1 bn Watercress 1/4 lb Shelled young peas 8 oz Brown rice 2 oz Butter A little caster sugar A little tarragon vinegar *Note: Salmo...
Ingredients
- 1/2lbcold cooked salmon or trout*
- 1large cucumber
- 1bn watercress
- 1/4lbshelled young peas
- 8ozbrown rice
- 2ozbutter
Directions
- 1
1/2 lb Cold cooked salmon or trout* 1 lg Cucumber 1 bn Watercress 1/4 lb Shelled young peas 8 oz Brown rice 2 oz Butter A little caster suga
- 2
Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks
- 3
Sprinkle with 1/2 teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar
- 4
Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices
- 5
Drain well and pat dry
- 6
Cook the rice in double its volume of boiling salted water or, better still, in fish stock
- 7
It will take about 35 minutes to become tender
- 8
Towards the end of this time cook the vegetables