Easy spiced salmon kedgeree

Recipe uploaded by

Merrilees Parker

5 ratings

Recipe by Merrilees Parker

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1. Throw the rice into a large heavy-based saucepan, pour over 700ml/11⁄4 pints water and sprinkle in a good shake of salt. Cover and bring to the boil, then remove the lid and allow all the water to be absorbed - this should take about 15 minutes. Turn off the heat, cover again and allow to steam dry.
2. Melt half the butter with the oil in a large frying pan. Stir in the curry paste and cook until you start to smell the wonderful aromas.Now add the onion and cook until softened and beginning to brown.
3. Next throw in your rice and quickly stir to make sure all the buttery juices are absorbed and the rice is heated through. Now mix in the salmon, eggs, spring onions and lime juice. Stir gently, chuck in the herbs along with cubes of the remaining butter and serve in warm bowls.

Getting ahead

Prepare up to a day ahead, keep back the herbs. Tip mixture into an ovenproof dish, dot with knobs of butter. Cool, then cover with foil and keep in the fridge until needed. Half an hour before serving, heat through in the oven, stir in the herbs.

Per serving

673 kcalories, protein 28g, carbohydrate 62g, fat 36 g, saturated fat 16g, fibre 1g, salt 3.06 g

Latest comments and suggestions

• 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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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 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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