Member recipe
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Salmon Kedgeree

By acecard (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A quick and easy twist on this classic dish.


  • 1 pouch Tilda British Curry Rice
  • 1 large knob butter
  • 4 spring onions, finely shredded
  • Handful parsley, finely chopped
  • Zest of 1 lemon
  • Juice of ½ a lemon
  • 1 cooked salmon fillet, or 200g left over salmon
  • Salt & Pepper
  • Lemon Wedges
  • 2 hard-boiled eggs


  • STEP 1
    Heat the butter in a large frying pan
  • STEP 2
    Add the spring onions and fry gently until softened
  • STEP 3
    Add the Curry rice, lemon zest and juice. Stir well
  • STEP 4
    Add the salmon and heat through until piping hot
  • STEP 5
    Season well with salt and pepper and stir in the parsley
  • STEP 6
    Serve with lemon wedges and quartered hard-boiled eggs
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