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Kedgeree

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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
62.70g
Fibre
3.20g
Protein
30.60g
Fat
19.50g
Saturates
4.00g
Sugars
2.80g
Salt
0.40g
Portion Fruit & Veg
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
Method
  1. Rinse the basmati rice in water and add to a pan with 700ml boiling water (1 part rice to 2 parts water). Add 1 heaped tsp of the curry paste and all the smoked paprika, mix bring back to the boil, cover, reduce the heat and simmer for 10-12 minutes. Turn off the heat and leave to stand for 3 minutes with the lid on. All the water should then be absorbed.
  2. Meanwhile, boil 4 eggs for 5 minutes, refresh in cold water, peel and cut into quarters.
  3. Heat the sunflower oil in a frying pan and add the leeks and red pepper. Cook for 5–7 minutes, stirring regularly, until they’re soft.
  4. Mix the remaining curry paste with the leeks and pepper abd add the salmon. Cook for 3–4 minutes and set aside.
  5. Add the lemon juice, yogurt and coriander to the rice and mix well.
  6. Fold the vegetable and salmon mixture into the hot rice and top with the egg quarters, lemon wedges and a sprig of coriander.
Chefs 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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