I had an exemplary kedgeree for my breakfast this morning along with a lovely lapsang souchong tea. Now if you’re reading this in the States, you might be puzzled as to what I ate. And when you hear what it is, you might well say that kedgeree doesn’t sound like a breakfast dish ‘tall!
Kedgeree, as prepared by Mrs. Ware and her kitchen staff here at the Kinrowan Estate here in Scotland, is a dish comprised of curried rice, smoked salmon and chopped eggs with a splash of cream as well. On a cold, blustery morning such as we’re having here in the middle of November, since I promised Gus that I’d be part of the crew cleaning up the nearby grounds, it is bloody fine comfort food.
It’s considered a traditional British breakfast dish but its roots are in East Indian, cooking having started its life as khichari, a simple dish of rice and lentils. Due to the British Raj and the colonization of the sub-continent, the dish was adapted and turned into something more suited to those Brits serving in India, and it returned to Britain with them during the Victorian era.
Notice that I said we make it here using smoked salmon, specifically applewood smoked salmon. The salmon comes from the river that runs through our Estate and it works just fine. I Should note that our Kitchen doesn’t use sultanas, though some cooks do. Ours is also quite a bit more spicy than the somewhat milder version most Brits prefer.