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Kedgeree

Special Diets

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Kedgeree
This version of the breakfast classic is made with fresh salmon and smoked paprika instead of smoked haddock, which is high in salt.
Serves
4
Prep
10 minutes
Cook
25-30 minutes
Each 114g serving contains (excludes serving suggestion)
KCal
555
Carbs
62.7g
Fibre
3.2g
Protein
30.6g
Fat
19.5g
Saturates
4.0g
Sugars
2.8g
Salt
0.4g
Fruit/Veg Portion
0
Ingredients

Ingredients

300g basmati rice
2 heaped tsp mild-medium curry paste (or powder)
1 heaped tsp mild (dulce) smoked paprika
4 eggs
2 tsp sunflower oil
1 leek, finely chopped
1 red pepper, finely chopped
300g skinless, boneless salmon, roughly cut into 2–3 cm cubes
juice 1 lemon
1 tbsp low-fat yogurt
handful of finely chopped coriander, plus sprig to serve
1 lemon, cut into wedges
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Method

Recipe tips
  • Kedgeree can easily be made vegan if you omit the eggs and use mushrooms or smoked tofu instead of fish.
  • You could use any white fish, such as cod or haddock, or add some prawns, too. Parsley works well if you don’t have coriander.
  • For a quicker dish, you could use ready-cooked rice and add the paprika to the vegetables and salmon. Eggs can be hard boiled the day before and kept in the fridge.
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