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1/2 pound cold, cooked salmon or trout*
8 oz brown rice
1 large cucumber
2 oz butter
1 bundle watercress
caster sugar
1/4 pound shelled young peas
tarragon vinegar
1. Peel and seed cucumber; cut the flesh into pieces no larger than matchsticks.
2. Sprinkle cucumber with 1/2 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.
3. Cook rice in 2 cups of boiling salted water or, better still, in fish stock. It will take about 35 minutes to become tender.
4. Towards the end of this time, cook the vegetables. Boil the peas in a little lightly sugared water.
5. Melt the butter in a flameproof casserole. Add the sticks of cucumber and cook over medium-low heat for 2 minutes, stirring occasionally.
6. Break the skinned and boned fish into big, flaky chunks. Lay the fish on top of the cucumber - don't stir it in.
7. 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.
8. Meanwhile, put the watercress into a food-processor and reduce it to green flecks.
9. 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.
10. Toss the ingredients gently but thoroughly to mix them well. Serve straight away with a large, fresh, green salad, or with a tomato salad if you prefer.
*NOTE: Salmon, sea trout, or river trout may be used (farmed trout is unsuitable - its texture is too soft).
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