Smoked trout takes the place of the more traditional smoked haddock in this fragrant rice dish from the Raj, which was originally served for breakfast. This version makes the perfect quick supper, with poppadoms and mango chutney on the side, plus a tomato and cucumber salad.
To make lemon-scented kipper kedgeree, use basmati rice instead of long-grain, and cook in water with 4 fresh bay leaves, rather than stock. Meanwhile, grill 2 large kippers, about 550 g (1¼ lb) in total, for 5 minutes; remove the skin and bones and flake the flesh. In step 3, omit the curry paste. In step 4, with the rice and yogurt stir in 2 generous pinches of saffron threads mixed with the grated zest and juice of 1 large lemon. Replace the almonds with coarsely chopped cashew nuts. Serve with lemon wedges to squeeze over.
Rainbow trout is usually used to make smoked trout. Like other oily fish, it is a rich source of the heart-healthy omega-3 fatty acids. Trout also contains useful amounts of potassium and iodine. * Nuts and Greek-style yogurt add extra protein to this well-balanced dish.
B12, phosphorus * B6, E, niacin, copper, selenium, zinc * A, B1, B2, calcium, iron, potassium