Name: Easy spiced salmon kedgeree
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Indian
Ingredients: 300g basmati rice; 100g unsalted butter; 2 tbsp olive oil; 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; 4 spring onions cut into 3cm lengths and finely shredded; juice of 1 lime; 2 tbsp each chopped fresh coriander and flatleaf parsley

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Easy spiced salmon kedgeree

Easy spiced salmon kedgeree

Merrilees Parker

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Serves 4 - 6

Easy

Prep: 10 mins - 15 mins

Cook: 20 mins - 25 mins

A star rating of 4.7 out of 5.42 ratingsRate

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Smoked salmon adds a new twist to this kedgeree - it's perfect for Saturday brunch

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Ingredients

Nutrition

Units:

MetricUS

300g basmati rice
100g unsalted butter
2 tbsp olive oil
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
4 spring onions

cut into 3cm lengths and finely shredded
juice of 1 lime
2 tbsp each chopped fresh coriander

and flatleaf parsley

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Nutrition: per serving

kcal673
fat36g
saturates16g
carbs62g
sugars0g
fibre1g
protein28g
salt3.06g

Method

step 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.
step 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.
step 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.

RECIPE TIPS

GETTING AHEAD

Prepare up to a day ahead, keep back the herbs. Tip mixture into an ovenproof dish, dot with knobs of butter. Cool, then cover with foil and keep in the fridge until needed. Half an hour before serving, heat through in the oven, stir in the herbs.

Recipe from Good Food magazine, November 2002

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A star rating of 4.7 out of 5.42 ratings

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