Salmon kedgeree

Although kedgeree is traditionally associated with smoked haddock, using fresh salmon can provide a hearty breakfast or sophisticated supper dish.

Serves 4
Prep time 10 minutes
Cook Time 20 minutes

Equipment: A medium sized non stick saucepan and lid, shallow oven proof dish


4 good sized skinless salmon fillets
4 hardboiled eggs, shelled
1 onion finely chopped
25g butter
225g long grain rice
1 chicken stock cube
16fl ozs water
1 heaped teaspoon turmeric
Salt and pepper
Chopped parsley


Preheat the oven 220C 425F Gas 7

  1. Place the 4 salmon fillets in a shallow oven proof dish
  2. Tightly cover the dish with foil
  3. Bake in the oven for 20 minutes
  4. While the salmon is cooking, fry the onion in the butter for 5 minutes
  5. Add the rice, water, and turmeric.
  6. Crumble the stock cube over the rice, stir and bring to the boil
  7. Place a tight fitting lid onto the saucepan and simmer gently for about 10 minutes, or until all the liquid has been absorbed by the rice, stirring occasionally
  8. Using an egg cutter divide each egg into 6, or roughly chop
  9. When the rice is cooked check for seasoning, then pile onto a hot serving dish.
  10. Roughly break up the salmon and pile on top of the rice
  11. Finally arrange the eggs around the salmon and sprinkle with the fresh chopped parsley

Approximate nutritional information per portion
Calories 460 Fat 9g Sodium 600mg