Easy spiced salmon kedgeree

Easy spiced salmon kedgeree

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(28 ratings)

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


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
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  • 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 eggs, shelled then roughly chopped



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

  • 4 spring onions, 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



    The same shape, but smaller than…

  • 2 tbsp each chopped fresh coriander and flatleaf parsley


  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.

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Comments, questions and tips

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24th Jun, 2019
This was so quick and easy. I used cooled rice that I’d cooked in the morning. I wonder whether it would work with micro rice for an even quicker meal. Also added peas as suggested by another comment.
6th Dec, 2016
Delicious, tasty and filling! Went down well with whole family. Added peas to increase veg content. 5 stars
4th Sep, 2015
Loved it, great fast & easy weekday dinner.
jadedermody's picture
3rd Jun, 2015
5 stars-a definite fave. made with left over chicken and was yum!
13th Jul, 2012
..oops.sorry I forgot to rate this
13th Jul, 2012
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!
6th May, 2012
yes this is so nice i could eat it for breakfast lunch and tea
jaynekeeley's picture
25th Mar, 2012
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
12th Jun, 2011
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.
16th Mar, 2011
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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