Sharon's Recipes

FEBRUARY: Thai Kedgeree

This will make a lovely brunch dish or a light supper. I had some extra Tea Smoked Salmon one day and thought this up. It got rave reviews at a luncheon that I gave the other day.

4 stalks of lemon grass, sliced
1 can of coconut milk or lite coconut milk

Place the coconut milk and sliced lemon grass in a cuisinart and puree. Refrigerate overnight so that the lemon grass will infuse the milk. Just before assembling the mixture strain through a sieve and discard the rough lemon grass pieces.

6 cups of cooked Basmati Rice
3 cups of flaked tea smoked salmon ( recipe follows )
4 scallions, chopped
1 cup of frozen peas
1/4 cup of chopped cilantro, plus extra for garnish

1/2 cup of cream

Combine all of the above ingredients and place in a double boiler. Heat through, adding more cream if you want a moister, creamier texture. Serve in a casserole garnished with extra chopped cilantro.

TEA SMOKED SALMON

1/4 cup soy sauce
1.5 T. dry sherry
1 T. kosher salt
4 quarter-sized slices of fresh ginger peeled and crushed
( SAVE THE PEELINGS FOR THE SMOKING )

Combine the above in a glass baking dish.

1.25 – 1.5 lbs of salmon filet

Place the salmon in the baking dish, turn and refrigerate one hour, turning after 30 minutes. Remove from the baking dish and dry on a wire rack

Line a wok with two layers of tin foil leaving several inches over the edge. Line the lid as well.

Combine the following in a small bowl

1 T. dry lemon grass
1/3 cup dry black tea leaves ( smokey variety is best )
1/3 cup in cooked white rice
1/3 cup brown sugar
1 cinnamon stick and the ginger peelings

Mix and add to the bottom of the aluminum foil lined wok.

Place a rack in the wok one inch above the mixture and place the salmon on the rack. Set the wok over a high heat. When the sugar starts to bubble in 3 or 4 places, place the lid on top and crimp the edges leaving a one inch wide opening for the smoke. Smoke 10 minutes, turn off and let stand 5 minutes. Uncover and cool.

 

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