Chef Michael Smith, The Three Chimneys Restaurant

Acclaimed head chef Michael Smith of Scotland’s The Three Chimneys restaurant serves City Life Magazine one of his sumptuous recipes for success.

Three Salmom Kedgeree

Ingredients: (Enough for 6/8 breakfast portions)
2 cups Basmati Rice
450 g organic Scottish salmon fillet
3 lemon slices
2 onion slices
2 bay leaves
2 sprigs of parsley with stalks
1 sprig of fennel with stalk
1 tbsp white peppercorns
Pinch Maldon sea salt
1 ¼ cup dry white wine
1 ¼ cup water
1 medium onion finely chopped
60 g unsalted butter
1 large lemon zest finely grated
3 large eggs hard-boiled and chopped
4 spring onions
125 g hot-smoked salmon (optional)
125 g peat-smoked salmon (optional)
2 tsp mixed chopped chives, parsley, dill, chervil, lemon balm, fennel, etc
–    A little butter and fresh double cream for serving

[View with PicLens]

Method
1. Put the salmon fillet, water, wine, lemon slices, onion slices, bay leaves, parsley sprigs, fennel sprig, white peppercorns and sea salt in a metal dish or saucepan deep enough to take the piece of salmon fillet. The liquid should reach at least halfway up the container, almost covering the fish. Place on a low heat and allow the liquid to come to simmering point, cover with a lid, cook over low heat for 3 minutes (or more, depending upon the thickness of the fillet) turn off the heat, leave the lid or foil in place and leave to cool.
2. Remove the piece of fish, place on one side and strain the cooking liquor through a sieve, over a bowl. Discard the ingredients trapped in the sieve and pour the poaching liquor into a measuring jug.  You will need 2 and a half cups to cook the rice.
3. Put the rice in a saucepan with the fish stock, bring to a boil, cover with a tight-fitting lid and simmer on low heat for 8 minutes. Turn off the heat and leave to stand for 15 minutes before removing lid.
4. While the rice is cooking, remove the skin and any bones from the salmon, flake it into a large mixing bowl. Add the finely chopped hard-boiled eggs, the chopped spring onions, the flaked hot-smoked salmon and the peat-smoked salmon sliced into small pieces.
5. Once the rice is cooked, add it to the salmon mixture. Fold ingredients together. It is easiest to do this with a large metal spoon. Just before serving, stir in the chopped fresh herbs and check the seasoning, adding a little more salt (remember the smoked fish will add saltiness to the finished dish) and freshly ground white pepper.
6. To serve, add a small knob of butter and a tablespoonful of double cream per person and reheat slowly and thoroughly over a low heat. Alternatively, this dish reheats in a microwave very successfully. Serve piping hot with a wedge of lemon. www.threechimneys.co.uk