Salmon Kedgeree

A kedgeree is often thought of as breakfast here in the UK but I prefer mine as a main course. Lots of kedgeree recipes use cold smoked haddock – which is delicious – but I had only smoked salmon on hands, and this substitution didn’t disappointed. It’s a quick dish, it’s easy, it’s filling … but most importantly it’s delicious and good for you.

Salmon Kedgeree

SALMON KEDGEREE

Ingredients:

300g cooked brown rice

50g butter

2 tablespoons olive oil

1 onion, chopped

1/2 teaspoon ground turmeric

1 1/2 teaspoon mild curry powder

200g frozen peas

4 eggs

225g smoked salmon, cut into chunks or flaked

4 spring onions, finely shredded

bunch of fresh coriander/parsley, roughly chopped

juice of 1 lime

Method:

  1. In a frying pan, heat up the oil, butter and add the onion. Fry for 5 minutes, then add the spices and fry for a further 3 minutes.
  2. Add cooked rice and peas, splash of water (if required), cover with lid and cook for 10 minutes, or until the rice is tender and the peas are cooked.
  3. Meanwhile cook the eggs how you like them (I personally prefer soft-boiled or poached).
  4. When rice is done, mix in the salmon, spring onions, coriander and lime juice. Taste, season it and top with the halves soft-boiled eggs.

Salmon Kedgeree

Advertisements

2 thoughts on “Salmon Kedgeree

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s