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.
300g cooked brown rice
2 tablespoons olive oil
1 onion, chopped
1/2 teaspoon ground turmeric
1 1/2 teaspoon mild curry powder
200g frozen peas
225g smoked salmon, cut into chunks or flaked
4 spring onions, finely shredded
bunch of fresh coriander/parsley, roughly chopped
juice of 1 lime
- 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.
- 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.
- Meanwhile cook the eggs how you like them (I personally prefer soft-boiled or poached).
- 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.