Easy spiced salmon kedgeree

Easy spiced salmon kedgeree

  • 1
  • 2
  • 3
  • 4
  • 5
(14 ratings)

Prep: 10 mins - 15 mins Cook: 20 mins - 25 mins

Easy

Serves 4 - 6
Smoked salmon adds a new twist to this kedgeree - it's perfect for Saturday brunch

Nutrition and extra info

Nutrition: per serving

  • kcal673
  • fat36g
  • saturates16g
  • carbs62g
  • sugars0g
  • fibre1g
  • protein28g
  • salt3.06g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g basmati rice
  • 100g unsalted butter
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp hot curry paste (Madras)
  • 1 small red onion, finely chopped
  • 225g hot smoked salmon, cut into chunks or flaked
  • 4 hard-boiled egg, shelled then roughly chopped
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 spring onion, cut into 3cm lengths and finely shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • juice of 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 2 tbsp each chopped fresh coriander and flatleaf parsley

Method

  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (20)

lauramason's picture

Delicious, tasty and filling! Went down well with whole family. Added peas to increase veg content.
5 stars

carolinebrown1981's picture
5

Loved it, great fast & easy weekday dinner.

bingylala72's picture

100g butter?! Er, no. I make this regularly and it doesn't need to be saturated with fat. 1tbsp oil to cook the onion/paste then when the dish is cooked, a teaspoon or two of butter dotted over and stirred through the mixture. On the side: yoghurt with grated cucumber and lemon juice. Bosh.

jadedermody's picture

5 stars-a definite fave. made with left over chicken and was yum!

jeanetteski's picture
5

..oops.sorry I forgot to rate this

jeanetteski's picture
5

We love this dish - I regularly cook it for tea, but I use flaked smoked mackerel which is very cheap and I also throw in a good handful of frozen peas..yum!

smellysocks's picture

yes this is so nice i could eat it for breakfast lunch and tea

jaynekeeley's picture

This is probably my most cooked meal at the moment - absolutely love it! I use salmon fillets, pan fried and flaked into the rice. Also, as I don't eat boiled,poached,or fried eggs, I make a thin omelette, shred it and use instead. Sooooo good! (Tesco Ingredients Madras paste is the best!)

bloodnock's picture
5

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.

louisa22's picture
4

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!

taliie's picture
5

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!

edwa453's picture
4

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!

marianneramsay's picture

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!

clairewarburton's picture

Absolutely loved it!

chazza1984's picture
4

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.

jmistovski's picture
5

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

georgeb74's picture
4

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.

monkeyt's picture
4

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

eleanormayo's picture
4

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

jul34es's picture

yummy,plenty of flavour

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…