Speedy Salmon Kedgeree Recipe Recipe

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Photo of a Speedy Salmon Kedgeree Recipe
Serves4+
SkillEasy
Preparation Time5 mins
Cooking Time15 mins
Total Time20 mins
Nutrition Per PortionRDA
Calories741 Kcal37%
Sugar101 g112%
Fat21 g30%
Saturated Fat5 g25%

Ingredients

4

medium

eggs

1

tbsp

(15ml)

olive

oil

1

onion,

finely

diced

1

garlic

cloves,

crushed

1

tsp

mild

curry

powder

1

tsp

turmeric

2x 250g

(9oz) re

ady

to

microwave

basmati

rice

300ml

(½pt) hot

vegetable

stock

3

tbsp

coriander

125g (4 ½oz)

frozen

peas

300g

(10oz)

hot

smoked

salmon

flaked

Lemon

wedges,

to

serve

Method

  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.

Top Tip for making Speedy Salmon Kedgeree Recipe

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