Smoked Salmon Kedgeree

  • Preparation Time10 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
225g basmati rice
50g butter
1 medium onion, finely chopped
1 small leek, finely sliced
2 tsps ground coriander
2 tsps ground cumin
2 tsps ground turmeric
½ tsp chilli powder
275g smoked salmon, cut into strips
4 tsps double cream
2 heaped tbsps chopped fresh parsley
Grated zest and juice of 1 lemon
4 hard-boiled eggs, quartered (see Lotte’s tips)
Salt and freshly ground black pepper
Lemon wedges and chopped fresh parsley, to garnish

I just love the flavour cooked smoked salmon brings to a dish. In fact if I’m completely honest I only really like smoked salmon when it’s hot, I prefer the texture. And what’s wonderful about this recipe is the fact that you don’t have to faff around cooking the fish first – toss it all in together, give it a stir and enjoy!

Cook the basmati rice according to the packet instructions. Rinse the cooked rice with boiling water and cool.

Melt the butter in a large, non-stick frying pan or wok and add the onion and leek. Cook gently for 5 minutes, stirring occasionally and then add all the dry spices and cook gently for 1-2 minutes.

Add the rice and stir for 1-2 minutes so the rice takes up the colour and flavour of the spices.

Toss the salmon into the pan and stir in the cream. Next add the parsley and lemon zest and juice. Season with a little salt and pepper and spoon into a serving dish.

Scatter over the cooked egg and garnish with the lemon wedges and chopped parsley.

Recipes taken from 'Lotte's Country Kitchen' by Lotte Duncan, priced £20, published by Absolute Press.

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