Easy spiced salmon kedgeree

Easy spiced salmon kedgeree

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(30 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


  • 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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5th Feb, 2011
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
10th Jan, 2011
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!
20th Oct, 2009
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!
20th Sep, 2009
Absolutely loved it!
15th Jun, 2009
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.
14th Apr, 2009
Fabulous! I used no eggs and still it was great. I also used fresh salmon fillets too - very tasty. A definate repeat.
26th Oct, 2008
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.
14th May, 2008
Really easy and really tasty. Added some mushrooms to mine and also worked really well
14th Feb, 2008
A great way to make kedgeree without having to poach smoked fish and smell the house out.
jul34es's picture
17th Nov, 2007
yummy,plenty of flavour


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