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Rye Bread with Kedgeree Style Salmon Open Sandwich


200g rye flour, plus extra for dusting 200g strong white or wholemeal flour 7g sachet fast-action dried yeast ½ tsp fine salt 1 tbsp honey 1 tsp caraway seed (optional) 250ml water For the salmon: 600g Tail end of salmon fillet 3 tbsp curry powder mix see below 250g Thick Greek yogurt To make the dry spice mix: 2 tsp ground coriander 2 tsp ground cumin 2 tsp garamasala 2 tsp ground ginger 2 tsp paprika 2 tsp numeric 1 tsp ground cardamom 1 tsp salt 1 1/2 tsp ground pepper 1 tsp chilli powder 2 tsp garlic powder 2 tsp onion powder This spice mix with make more than you need so you can store it in the cupboard in an air tight container for next time.


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