Salmon Kedgeree
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 pouch Tilda British Curry Rice
- 1 large knob butter
- 4 spring onions, finely shredded
- Handful parsley, finely chopped
- Zest of 1 lemon
- Juice of ý a lemon
- 1 cooked salmon fillet, or 200g left over salmon
- Salt & Pepper
- Lemon Wedges
- 2 hard-boiled eggs
Method
- STEP 1Heat the butter in a large frying pan
- STEP 2Add the spring onions and fry gently until softened
- STEP 3Add the Curry rice, lemon zest and juice. Stir well
- STEP 4Add the salmon and heat through until piping hot
- STEP 5Season well with salt and pepper and stir in the parsley
- STEP 6Serve with lemon wedges and quartered hard-boiled eggs
