Hot Smoked Salmon Kedgeree

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Instructions

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1 Soak rice

Rinse the rice 2-3 times until the water runs clear. Once clear, cover with cold water and set aside to soak. 

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2 Prep

Peel and slice the shallots and garlic. Split the cardamom pods open with the back of a knife. Finely chop the chives. Slice the lemon into wedges. 

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3 Sweat

Heat a pan with a lid over a medium heat with the butter. Once melted, add the turmericcurry powdercardamomshallots and garlic with a pinch of salt. Cook for 3 min until fragrant. 

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4 Simmer

Meanwhile, drain the rice. Add the drained rice to the pan with the measured water, stock cube. Stir once and cover with a lid. Simmer for 12 min or until all the water has been absorbed.

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5 Boil eggs

Meanwhile, cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cool enough to handle. Slice into quarters. 

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6 Serve

Once the rice is tender, place the peas and flake the salmon on top of the rice. Cover with a lid, remove the pan from the heat and set aside for 3 min. After 3 min, add a pinch of chilli flakes and a generous squeeze of lemon juice. Give everything a good mix up. Divide among plates, top with the egg and garnish with the chives.  

Tips for fussy eaters

Go easy on the chilli!

Pro tip

Store your eggs at room temperature, to prevent them from cracking when added to boiling water.

Kedgeree is widely believed to have been introduced to the UK by Victorian colonials returning from India.

Cooking Time: 30 min

Cals 771 · Prot 39 · Carbs 77 · Fat 33

Ingredients

Number of people

Kedgeree

Hot smoked salmon 250 Grams
Basmati rice 150 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Cardamom pods 4 Pieces
Fresh chives 15 Grams
Lemon 1 Piece
Salted butter 50 Grams
Turmeric powder 2 Grams
Curry powder 8 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Eggs 2 Pieces
Green peas 100 Grams
Chilli flakes 2 Grams

Kedgeree is widely believed to have been introduced to the UK by Victorian colonials returning from India.

Cooking Time: 30 min

Cals 771 · Prot 39 · Carbs 77 · Fat 33

Instructions

photo

1 Soak rice

Rinse the rice 2-3 times until the water runs clear. Once clear, cover with cold water and set aside to soak. 

photo

2 Prep

Peel and slice the shallots and garlic. Split the cardamom pods open with the back of a knife. Finely chop the chives. Slice the lemon into wedges. 

photo

3 Sweat

Heat a pan with a lid over a medium heat with the butter. Once melted, add the turmericcurry powdercardamomshallots and garlic with a pinch of salt. Cook for 3 min until fragrant. 

photo

4 Simmer

Meanwhile, drain the rice. Add the drained rice to the pan with the measured water, stock cube. Stir once and cover with a lid. Simmer for 12 min or until all the water has been absorbed.

photo

5 Boil eggs

Meanwhile, cook the eggs in boiling water for 5-7 min or until cooked to your liking. Drain, run under cold water and peel once cool enough to handle. Slice into quarters. 

photo

6 Serve

Once the rice is tender, place the peas and flake the salmon on top of the rice. Cover with a lid, remove the pan from the heat and set aside for 3 min. After 3 min, add a pinch of chilli flakes and a generous squeeze of lemon juice. Give everything a good mix up. Divide among plates, top with the egg and garnish with the chives.  

Tips for fussy eaters

Go easy on the chilli!

Pro tip

Store your eggs at room temperature, to prevent them from cracking when added to boiling water.

Ingredients

Number of people

Kedgeree

Hot smoked salmon 250 Grams
Basmati rice 150 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Cardamom pods 4 Pieces
Fresh chives 15 Grams
Lemon 1 Piece
Salted butter 50 Grams
Turmeric powder 2 Grams
Curry powder 8 Grams
Water 300 ML
Vegetable stock cube 1 Piece
Eggs 2 Pieces
Green peas 100 Grams
Chilli flakes 2 Grams
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