Kedgeree is a British dish said to have been developed by the colonialists in India when Great Britain controlled that country. The original version hinges on finnan haddie, which is a smoked haddock from Scotland, rice, curry powder, hard-cooked eggs and cilantro. This is a fine kedgeree, and I make it whenever I happen on smoked haddock.

But that isn't terribly often, so I have made a more uniquely American version of kedgeree with smoked king salmon and that most American of ingredients, wild rice.

Copyright 2008 Hank Shaw