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Chef Michael Smith, The Three Chimneys Restaurant

April 15, 2011 by  
Filed under Food

Michael-SmithAcclaimed head chef Michael Smith of Scotland’s The Three Chimneys restaurant serves City Life Magazine one of his sumptuous recipes for success.

Three Salmom Kedgeree

Ingredients: (Enough for 6/8 breakfast portions)
2 cups Basmati Rice
450 g organic Scottish salmon fillet
3 lemon slices
2 onion slices
2 bay leaves
2 sprigs of parsley with stalks
1 sprig of fennel with stalk
1 tbsp white peppercorns Read more