Easy spiced salmon kedgeree

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• julie

  17 November 2007

  julie commented on this recipe

  yummy,plenty of flavour

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• Belkey

  14 February 2008

  Belkey rated and commented on this recipe

  

  A great way to make kedgeree without having to poach smoked fish and smell the house out.

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• Monkey T

  14 May 2008

  Monkey T commented on this recipe

  Really easy and really tasty. Added some mushrooms to mine and also worked really well

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• Monkey T

  14 May 2008

  Monkey T rated this recipe

  

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• George

  26 October 2008

  George rated and commented on this recipe

  

  Delicious - I used fresh salmon fillet in mine (not smoked) which was yummy. Didn't have any spring onions though which I'm sure would have made it even better.

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• Food Glorious Food

  14 April 2009

  Food Glorious Food rated and commented on this recipe

  

  Fabulous! I used no eggs and still it was great. I also used fresh salmon fillets too - very tasty. A definate repeat.

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• Jess

  15 June 2009

  Jess rated and commented on this recipe

  

  Absolutely loved it! The amount of butter is slightly concerning, however I definitely think that you could get away with using none as there is a lot of oil in the paste. I also used smoked Mackarel in addition to the salmon which made this meal supper satisfying! Full of flavour, filling and easy! Only downside is the fat content.

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• Claire Warburton

  20 September 2009

  Claire Warburton commented on this recipe

  Absolutely loved it!

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• marianne1953

  20 October 2009

  marianne1953 commented on this recipe

  I've lost count of how many times I've used this recipe, but it always comes out tasting fantastic. Instead of curry paste, I use garam masala which saves a little on fat content, I think, since I can't bring myself to give up on the butter!

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• Ciaobella13

  10 January 2011

  Ciaobella13 rated and commented on this recipe

  

  Really tasty & become a firm family favourite (but no eggs for the kids!). I use less butter & opt for madras or balti paste. Good mid week meal and only one pan to wash up!

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• Talie

  05 February 2011

  Talie rated and commented on this recipe

  

  Really enjoyed this! Made a few alterations to the recipe. Used 2tbsp of Madras curry paste and also used a fresh salmon fillet fried on both sides so it is still pink in the middle and falls apart when flaked with a fork. Would definitely cook this again!

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• louisa22

  16 March 2011

  louisa22 rated and commented on this recipe

  

  Really tasty - I adapted it a bit and used tinned tuna and added sweetcorn. Hubby doesn't like fish much but he liked this as curry flavour disguised the fish taste!

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• Major Bloodnock

  12 June 2011

  Major Bloodnock rated and commented on this recipe

  

  Cooked this after tasting the Haddock Kedgeree. I love smoked salmon. This just adds another dimension to a dish thats really wholesome and nice to eat.

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http://www.bbcgoodfood.com/recipes/3221/

http://www.bbcgoodfood.com/recipes/3221/

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Ingredients

• 300g basmati rice
• 100g unsalted butter
• 2 tbsp olive oil
• 1 tbsp hot curry paste (Madras)
• 1 small red onion , finely chopped
• 225g hot smoked salmon , cut into chunks or flaked
• 4 hard-boiled eggs , shelled then roughly chopped
• 4 spring onions , cut into 3cm lengths and finely shredded
• juice of 1 lime
• 2 tbsp each chopped fresh coriander and flatleaf parsley

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 10 - 15 mins

Cook 20 - 25 mins

Ingredients

• 300g basmati rice
• 100g unsalted butter
• 2 tbsp olive oil
• 1 tbsp hot curry paste (Madras)
• 1 small red onion , finely chopped
• 225g hot smoked salmon , cut into chunks or flaked
• 4 hard-boiled eggs , shelled then roughly chopped
• 4 spring onions , cut into 3cm lengths and finely shredded
• juice of 1 lime
• 2 tbsp each chopped fresh coriander and flatleaf parsley

Per serving

673 kcalories, protein 28g, carbohydrate 62g, fat 36 g, saturated fat 16g, fibre 1g, salt 3,06 g

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