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Smoked salmon kedgeree

Smoked salmon adds a new twist to kedgeree - try this dish for breakfast or brunch.

  • Timer Prep 15 min
    Cook 32 min
  • Chart 340.0 cal/
  • Chef hat Easy


Juice and grate half of the lemons, and cut the remaining into wedges to serve. Finely slice the onions. Chop the fresh parsley. Chop the fresh chive.


  1. 1 Heat the oil and butter together in a large saucepan. Add the onion and cook gently for 8-10 minutes until softened.
  2. 2 Stir in the curry paste and bay leaf and cook for 2 minutes more.
  3. 3 Add the rice, ensuring all the grains are well coated.
  4. 4 Pour in the stock, stir briefly, then bring to the boil. Reduce the heat to low, cover and simmer very gently for 13 minutes.
  5. 5 Add the peas and continue to simmer for another 2 minutes. Move on to the next step while you wait.
  6. 6 Meanwhile, put the eggs in a pan of cold water, bring to the boil, then simmer for 5 minutes for soft-boiled or longer if you prefer hard-boiled.
  7. 7 Plunge into cold water, shell and halve.
  8. 8 Remove the lid from the rice, add the lemon juice and zest, stir briefly and season.
  9. 9 Stir through the herbs and half of the salmon.
  10. 10 Divide among bowls and top with the eggs and remaining salmon. Serve with a lemon wedge to squeeze over.
  • Average per serving
  • Calories 340.0kCal
  • Fat11.5g
  • Saturated3.7g
  • Salt4.67g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg