Smoked trout kedgeree with quail's eggs
1 / 1 Picture by:  Norma MacMillan
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Smoked trout kedgeree with quail's eggs

About this recipe: 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.

Norma MacMillan

Ingredients

Serves: 4 

  • 300 g (10½ oz) long-grain white rice
  • 1 litre (1¾ pints) vegetable stock or water
  • 8 quail's eggs
  • 1 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 1 fresh red chilli, seeded and sliced
  • 1 tbsp korma curry paste
  • 3 tbsp Greek-style yogurt
  • 280 g (10 oz) smoked trout fillets, skinned and flaked into large pieces
  • 4 tbsp chopped fresh coriander
  • 55 g (2 oz) toasted flaked almonds
  • salt

Method

Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

  1. Put the rice in a pan, add the stock or water and bring to the boil. Stir, then cover and simmer very gently for 10–15 minutes or until the rice is tender and has absorbed all the liquid.
  2. While the rice is cooking, put the quail's eggs in a small pan of water and bring to the boil. Remove from the heat and leave to stand for 30 seconds, then drain off the water. Cover with fresh cold water, and leave until cool enough to handle. Peel the eggs and cut each one in half.
  3. Heat the oil in a large frying pan, add the onion and chilli, and cook, stirring frequently, for 10 minutes or until the onion is soft and has started to turn golden. Add the curry paste and cook, stirring, for 1 minute.
  4. Tip the rice into the frying pan. Add the yogurt and toss together until well blended. Mix in the smoked trout, coriander and almonds. Place the quail's eggs on top and heat through briefly, then serve.

Another idea

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.

Plus points

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.

Each serving provides

B12, phosphorus * B6, E, niacin, copper, selenium, zinc * A, B1, B2, calcium, iron, potassium

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