Vincent Price's Kedgeree

Yes, that Vincent Price. The horror legend was also a serious home cook and cookbook author, and this kedgeree is pure old-Hollywood elegance on a plate.

Rice pilaf cooked in chicken consomme gets layered with flaked salmon, chopped hard-cooked egg, and a binding of creamy bechamel sauce, then baked gently in a water bath until everything sets into a molded ring.

It’s kedgeree reimagined as a dinner party centerpiece rather than a humble breakfast dish. Serve it unmolded with a warm curry sauce spooned alongside.

Chef’s Tips

• Use poached fresh salmon for the best flavor and texture, though canned works in a pinch for a quicker weeknight version.
• The water bath (bain-marie) is key. It cooks the dish gently so the egg and bechamel set without drying out.
• Grease the brown paper cover to prevent sticking. Parchment paper works as a modern substitute.
• Make a simple curry sauce from scratch, or use a good-quality store-bought one. The sauce brings the whole dish together.

Variations

• Swap salmon for smoked haddock for a more traditional British kedgeree.
• Stir a teaspoon of curry powder into the rice while it cooks for spice that runs through every bite.
• Add frozen peas to the rice in the last few minutes of cooking for color and sweetness.