Roast and Smoked Salmon Kedgeree; new bod for Barb
Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast. In summer we smoke the salmon, using our smoker or a kettle grill, for about 20 minutes. In winter I used a combination of fresh, roasted salmon and purchased Irish smoked salmon. Since we have it as a main course, rather than a small amount as part of a larger meal, I think all … Continue reading →