Easy spiced salmon kedgeree
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- 300g basmati rice
- 100g unsalted butter
- 2 tbsp olive oil
- 1 tbsp hot curry paste(Madras)
- 1 small red onionfinely chopped
- 225g hot smoked salmoncut into chunks or flaked
- 4 hard-boiled eggsshelled then roughly chopped
- 4 spring onionscut into 3cm lengths and finely shredded
- juice of 1 lime
- 2 tbsp each chopped fresh corianderand flatleaf parsley
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.
