Chef Michael Smith, The Three Chimneys Restaurant
April 15, 2011 by City Life Staff
Filed under Food
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 Read more
