You are here: Home » Recipes » Smoked Salmon Kedgeree Smoked Salmon Kedgeree Kitchen Tested Yield 6 servings Prep 5 mins Cook 40 mins An Indian classic for the American kitchen. Mark Boughton PrintEmail Look for vacuum-packed smoked or flavored salmon fillets for this rice dish, which makes a wonderful breakfast or dinner. Ingredients 2 cups water2 cups bottled clam juice2 cups long-grain white rice1 tablespoon curry powder1/4 cup vegetable oil1 onion, chopped1/2 cup frozen green peas1/2 cup fresh or frozen corn kernels4 hard-cooked eggs, chopped1 (10-oz) hot-smoked salmon, broken into chunks1/4 cup chopped flat-leaf parsley, optional Instructions Bring water and clam juice to a boil; add rice and curry powder. Cover, reduce heat, and simmer 15 to 20 minutes, until liquid is absorbed. Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes. Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes. Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley. Recipe by Martin Booe.