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Riverside Kedgeree















Trans-fat Free, Good source of fiber


½ pound salmon
or trout*, cold cooked
1 each cucumbers
1 bunch watercress
¼ pound green peas
shelled, young
8 ounces brown rice
2 ounces butter
1 x sugar, superfine
1 x tarragon vinegar


*Note: Salmon, sea trout or river trout may be used (farmed trout is unsuitable - its texture is too soft).

Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks.

Sprinkle with ½ teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar.

Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices.

Drain well and pat dry.

Cook the rice in double its volume of boiling salted water or, better still, in fish stock.

It will take about 35 minutes to become tender.

Towards the end of this time cook the vegetables.

Boil the peas in a little lightly sugared water.

Melt the butter in a flameproof casserole, add the sticks of cucumber and cook over medium-low heat for 2 minutes, just stirring occasionally.

Break the skinned and boned fish into big flaky chunks.

Lay the fish on top of the cucumber - don't stir it in.

Cover the casserole and reduce heat as low as possible.

Leave to cook, just shaking the casserole occasionally, until the cucumber is tender and the fish is well heated through - 4 minutes or so.

Meanwhile put the watercress into a food-processor and reduce it to green flecks.

To assemble the kedgeree, add the prepared watercress, peas and cooked rice to the buttery fish and cucumber mixture.

Immediately draw the casserole away from the heat and season it generously with sea salt and freshly ground black pepper.

Toss the ingredients gently but thoroughly to mix them well and serve straight away with a large fresh green salad, or with a tomato salad if you prefer


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 37839% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 61mg 20%
Sodium 201mg 8%
Total Carbohydrate 14g 14%
Dietary Fiber 4g 14%
Sugars g
Protein 34g
Vitamin A 20% Vitamin C 7%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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