Top of the range kedgeree

    30 min

    Yummy salmon kedgeree. This is a fabulous use of leftover rice if you have it. You can use coriander instead of parsley if liked.

    Shetland, Scotland, UK
    2 people made this

    Serves: 2 

    • 3 eggs
    • 175g (6 oz) long grain rice
    • 200g hot smoked salmon, flaked
    • 1 tbsp olive oil
    • 1 red onion
    • 1 tbsp curry paste
    • 4 tbsp low-fat natural yoghurt
    • 2 tbsp chopped parsley

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Cook the eggs in a pan of simmering water for 8 minutes until hard boiled.
    2. Meanwhile chop the onion and cook the rice as per packet instructions. Drain well.
    3. Heat the oil in a pan and cook the onion for 5 minutes. Add the paste and cook for 1 minute.
    4. Stir in the rice and salmon and heat through thoroughly, stirring occasionally. Stir in the yoghurt.
    5. Shell the eggs and cut into quarters.
    6. Serve the kedgeree on hot plates and top with the eggs and parsley.

    See it on my blog

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