Fragrant golden spicy rice with chunky flakes of sweet Scottish hot smoked salmon and boiled eggs. This Smoked Salmon Kedgeree is a tasty spin off from traditional kedgeree which uses smoked haddock.
Whilst I often make the traditional version, we had some hot smoked salmon fillets and I really fancied the spicy fragrant kedgeree, so here it is! This is typically a breakfast or brunch meal, but we eat it as a main meal in our house.
This recipe uses Hot Smoked Salmon fillets (not sliced cold smoked salmon). Hot smoked salmon is cooked during the smoking process and is ready to eat. It can be eaten hot or cold. It is one of my staples from Aldi (although please note, I live in Scotland and so these may not be available in your local Aldi store). My boys eat this salmon really well and I try to add fish into their diet at least twice a week.
For this recipe I use long grain brown rice which has been cooked and cooled. This is the perfect recipe for using leftover cooked rice, or you can use pre-cooked microwave brown/wholegrain rice instead.
It’s important to still incorporate small servings of carbs into meals, but to obtain the optimal blood glucose level alongside eating carbs they need to be well-paired with protein and fats. In this kedgeree, the oily smoked salmon and boiled eggs help to pair the rice.
This dish should serve a salmon fillet and 1½ eggs per person, however if you like salmon and eggs, feel free to add more to your liking and appetite! The more the better for helping to pair the rice and make this an enjoyable meal!
- 370 grams hot smoked salmon fillets (4 salmon fillets)
- 6 medium eggs hard or soft boiled
- 300 grams cooked brown rice
- 100 grams spring onions (1 small bunch) chopped finely
- 1 clove garlic crushed
- 1 tbsp olive oil
- 2 tsp butter
- 100 grams par-boiled/steamed green beans diced (or 1 diced small raw courgette)
- 100 grams frozen peas
- 1 whole vegetable stock pot (or chicken)
- 100 ml hot water
- 1 whole lemon juice of half and the rest sliced for serving
- 1 tbsp curry powder mild, medium or hot
- 2 tsp cumin seeds
- 2 tsp ground turmeric
- ½ tsp chilli flakes (optional)
- 1 tbsp flat leaf parsley (optional)
- 1 tbsp fresh chives (optional)
- 1 tbsp fresh coriander (optional)
- black pepper to taste
- Preheat the oven to 180°c (fan assisted) and put the kettle on to boil (this is for the stock)
- Place the salmon fillets onto a baking tray, brush with a small amount of olive oil. Place in the oven to heat for 15 minutes or until hot and slightly crisp on top
- Fill a saucepan with cold water and bring to a boil. Whilst waiting for the water to boil, start making the kedgeree (you need all your vegetables prepped and ready to add to the pan)
- Add the remaining oil and butter to a large pan on a medium-high heat. Once melted add the chopped spring onions and cumin seeds
- Once the spring onions have slightly softened, add the garlic, stir, wait for the garlic to become fragrant then add the curry powder, turmeric and chilli flakes if using and stir well
- Back to the eggs… Once the water in the saucepan has come to a boil, add the eggs carefully to the water and cook the eggs to your liking (soft boiled approx. 5-6 minutes, soft set approx. 8 minutes, hard boiled approx. 10 minutes – set a timer so that you don't forget!) Once cooked, remove them from the pan and sit the eggs in icy cold water to stop them from continuing to cook
- Add the chopped green beans to the pan with the onions and spices and stir
- Next add the cooked cooled rice to the pan (if using microwave rice it can be used straight from the packet as it is already cooked and cooled) and stir well
- Pour hot water from the kettle onto the stock pot and mix well so that it dissolves, then pour over the rice and stir (more water can be added if you feel the rice needs a bit more liquid, however this should be a dry rice dish) Also add the juice of half a lemon and stir through
- Don't forget to remove the salmon from the oven once heated and break into chunks or large flakes
- Add the frozen peas to the kedgeree pan and stir
- Add in the fresh herbs, reserving some for garnishing and stir
- Shell the eggs, slice 4 of the eggs into quarters for each serving and chop the other 2 eggs smaller and add to the kedgeree pan
- Add the chunks of salmon, stir, then serve with a garnish of herbs, slice of lemon and black pepper to taste