This recipe comes from my partner's mother and is a favourite dish of his. I never had it before Robyn cooked it for us and I absolutely loved it, thus I was determined to master it myself. The recipe below is a slight variation on the original family recipe I was given because I couldn't help making it my own. Kedgeree is a east european curry traditionally made with smoked haddock.
To make this recipe on a budget use tinned/canned salmon and milk instead of cream. This recipe can also be made without the baking however you must be able to cook the rice, salmon, and curry all at the same time. Omit the time for cooling and stir through the whisked eggs and cream directly into the drained rice before stirring through the curry mixture. Serve as is once all combined without the extra grated cheese on top. When cooked as above without the baking this recipe can also be served cold as a rice salad or as tasty leftovers.