Speedy Salmon Kedgeree Recipe


Smoky, spicy and ready in 20 minutes!

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  • Serves 4

  • Prep time 5 mins

  • Cooking time 15 mins

  • Total time 20 mins

  • Skill level Easy

  • Calories 741 per serving


  • 4medium eggs
  • 1tbsp (15ml) olive oil
  • 1onion, finely diced
  • 1garlic cloves, crushed
  • 1tsp mild curry powder
  • 1tsp turmeric
  • 2x 250g (9oz) ready to microwave basmati rice
  • 300ml (½pt) hot vegetable stock
  • 3tbsp coriander
  • 125g (4 ½oz) frozen peas
  • 300g (10oz) hot smoked salmon flaked
  • Lemon wedges, to serve


Traditionally made with smoked haddock but any smoked or non smoked fish can easily be substituted.


  1. Place the eggs in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes before plunging into cold water, peeling and cutting into quarters.

  2. Meanwhile heat the oil in a pan and saute the onion and garlic for 5 minutes. Stir through the curry powder and turmeric, then the rice.

  3. Pour over half the stock and leave to simmer for 5 minutes. Then pour over the remaining stock, peas and flakes of salmon. Cook for a further 5 minutes before stirring through the coriander and egg quarters. Serve with lemon wedges.