Kedgeree-style poached salmon salad with peas and toasted pepitas

Katie Quinn Davies retro kedgeree-style salmon salad offers a new way to serve eggs.

Recipe «Kedgeree-style poached salmon salad with peas and toasted pepitas» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 fresh bay leaves, 1 tsp whole black peppercorns, 2 x 300g skinless salmon fillets, 1 cup Basmati rice, 1/2 cup pepitas , Olive oil, to drizzle, 1/2 cup slivered almonds, Pinch caster sugar , 1 cup frozen baby peas, 4 eggs, 1 tbsp extra virgin olive oil, Finely grated zest of 1/2 lemon, plus juice of 1 lemon, 1/2 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp fennel seeds, Flat-leaf parsley leaves and dill, to serve.

Ingredients:

• 2 fresh bay leaves 
• 1 tsp whole black peppercorns 
• 2 x 300g skinless salmon fillets 
• 1 cup Basmati rice 
• 1/2 cup pepitas 
• Olive oil, to drizzle 
• 1/2 cup slivered almonds 
• Pinch caster sugar 
• 1 cup frozen baby peas 
• 4 eggs 
• 1 tbsp extra virgin olive oil 
• Finely grated zest of 1/2 lemon, plus juice of 1 lemon 
• 1/2 tsp smoked paprika 
• 1 tsp ground cumin 
• 1/2 tsp fennel seeds 
• Flat-leaf parsley leaves and dill, to serve 
• 1 cup natural yoghurt 
• Juice 1 lemon 
• Small handful dill, finely chopped 

Instructions

1. Preheat the oven to 180°C.
2. Fill a saucepan with 3 cups (750ml) water, add bay leaves and peppercorns and bring to the boil over high heat. Reduce heat to medium and simmer for 5-7 minutes to allow the flavours to infuse. Add salmon fillets to the pan to completely submerge in the liquid, then cover and remove from heat. Allow the salmon to poach in the hot liquid for 15 minutes or until cooked but still pink in the centre. Remove salmon from poaching liquid and allow to cool slightly. When cool enough to handle, flake fish. Set aside to cool completely.
3. Cook the rice in a large saucepan of boiling, salted water according to packet instructions. Set aside and allow to cool.
4. Spread the pepitas on a baking tray, drizzle with olive oil and season. Spread the slivered almonds on a separate baking tray, then place both trays in the oven for 10-12 minutes until the seeds are golden and toasted, and the almonds are lightly golden. Set aside and allow to cool completely.
5. Half-fill a small saucepan with cold water, add sugar and bring to the boil over high-heat. Add the peas and boil for 2-3 minutes until tender, then drain and plunge peas into a large bowl of iced water. When cool, drain and set aside.
6. Half-fill the same saucepan with cold water, add eggs and bring to the boil, then cook for 5-6 minutes. Drain eggs and plunge into a bowl of cold water. When cool enough to handle, peel eggs, then halve or quarter and set aside.
7. For the tangy yoghurt dressing, combine all ingredients in a small bowl and refrigerate until ready to serve.
8. To assemble the salad, place rice in a large bowl with the flaked salmon. Add extra virgin olive oil, lemon zest and juice, paprika, cumin, fennel seeds, pepitas, almonds, drained peas, parsley and dill. Mix to combine well and season to taste. Transfer to a serving dish, top with egg and serve with the tangy yoghurt dressing.