A fragrant, comforting, and quick-to-make dish, this Smoked Salmon Kedgeree is a brilliant twist on a classic. Fluffy basmati rice, delicate smoked salmon, vibrant greens, and perfectly spiced onions make this a wholesome meal for two hungry people. Perfect for breakfast, lunch, or a light dinner, it’s flavorful, nutritious, and ready in under 30 minutes.
Why You’ll Love This Recipe
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Quick & Wholesome: Ready in 30 minutes, perfect for busy days.
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Flavor-Packed: Curry spices, turmeric, and ginger infuse the rice with warmth and depth.
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Nutritious & Balanced: Smoked salmon, spinach, and peas add protein and greens.
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Elegant Yet Simple: Looks gourmet but is easy enough for a weekday meal.
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Gluten-Free & Nut-Free: Suitable for most dietary needs.
Ingredients (Serves 2 hungry people)
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⅔ cup uncooked basmati rice
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250 ml chicken or fish stock + 2 tablespoons hot water
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2 eggs
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½ cup frozen peas
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2 tablespoons butter
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1 small brown onion (~120 g), thinly sliced
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1 teaspoon fresh ginger, finely grated (about a thumb-sized piece)
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2 teaspoons curry powder
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½ teaspoon ground turmeric
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½ teaspoon ground coriander
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¼ cup flat-leaf parsley, finely chopped
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½ teaspoon finely grated zest + 1 tablespoon juice of 1 small lemon
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100 g hot smoked salmon
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2 cups finely sliced spinach
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Salt and pepper, to taste
Instructions
1. Cook the Rice
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Place rice and chicken or fish stock in a medium saucepan over medium-high heat, uncovered. Bring to a gentle simmer—edges bubbling, middle rippling.
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Cover with a tight-fitting lid and reduce heat to medium-low (or low for strong stoves). Cook for 10 minutes without lifting the lid.
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Remove from heat and leave covered for 10 minutes. Fluff with a fork or spatula.
2. Prepare Hard-Boiled Eggs and Peas
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Bring a medium saucepan of water to a boil.
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Gently lower eggs into the water using a slotted spoon. Boil for 10 minutes.
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At the 7-minute mark, add the frozen peas to the water.
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Drain eggs and peas, then rinse eggs under cold water to stop cooking. Peel eggs and set aside.
3. Prepare the Kedgeree
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In a medium deep frying pan or skillet, melt butter over medium-low heat. Add onions and ginger and sauté until soft and translucent, about 10 minutes.
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Add the cooked rice directly to the pan along with 2 tablespoons of hot water to keep the rice moist. Stir in curry powder, turmeric, ground coriander, parsley, lemon zest and juice, and season with salt and pepper. Mix gently until the rice is evenly colored.
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Fold in peas, spinach, and smoked salmon. Taste and adjust seasoning if needed.
4. Serve
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Quarter the peeled hard-boiled eggs and arrange on top of the kedgeree.
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Serve immediately and enjoy!
Prep and Cooking Time
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Tips and Variations
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Rice: Use store-bought basmati rice without rinsing. If using rice from a bulk sack, rinse first and reduce stock slightly.
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Vegetables: Add asparagus, peas, or green beans for extra greens.
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Smoked Fish: Try smoked trout or salmon for a different flavor.
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Spice Level: Adjust curry powder and turmeric to taste.
Serving Suggestions
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Serve with a squeeze of extra lemon juice for brightness.
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Pair with a crisp green salad or crusty bread.
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Great for a quick brunch, light dinner, or packed lunch.
Conclusion
This Smoked Salmon Kedgeree with Green Vegetables is a simple, nutritious, and flavorful dish. Ready in under 30 minutes, it combines fluffy spiced rice, tender smoked salmon, vibrant greens, and perfectly cooked eggs. Elegant enough for company, yet easy enough for a busy weeknight, it’s a versatile meal that’s sure to become a favorite.
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Smoked Salmon Kedgeree with Green Vegetables
- Total Time: 0 minutes
- Yield: 2 servings
Description
This Smoked Salmon Kedgeree with Green Vegetables is a fragrant, healthy, and quick-to-make twist on the classic. Fluffy basmati rice, delicately smoked salmon, vibrant greens, and perfectly spiced onions create a flavorful, balanced meal ready in just 30 minutes. Perfect for breakfast, lunch, or a light dinner, it’s elegant enough to impress yet easy enough for weeknights!
Ingredients
For the Kedgeree:
⅔ cup uncooked basmati rice
250 ml chicken or fish stock + 2 tablespoons hot water
2 tablespoons butter
1 small brown onion (~120 g), thinly sliced
1 teaspoon fresh ginger, finely grated
2 teaspoons curry powder
½ teaspoon ground turmeric
½ teaspoon ground coriander
½ cup frozen peas
2 cups finely sliced spinach
100 g hot smoked salmon
¼ cup flat-leaf parsley, finely chopped
½ teaspoon finely grated zest + 1 tablespoon juice of 1 small lemon
Salt and pepper, to taste
For the Eggs:
2 large eggs
Instructions
- Cook the rice: Place basmati rice and stock in a medium saucepan over medium-high heat. Bring to a gentle simmer. Cover, reduce heat to low, and cook for 10 minutes. Remove from heat and leave covered for 10 minutes. Fluff with a fork.
- Prepare hard-boiled eggs and peas: Boil eggs for 10 minutes. Add frozen peas at the 7-minute mark. Drain and cool eggs under cold water, then peel and set aside.
- Prepare the kedgeree: Melt butter in a medium skillet over medium-low heat. Sauté onions and ginger until soft, about 10 minutes. Add rice, hot water, curry powder, turmeric, coriander, parsley, lemon zest, and juice. Stir gently until evenly combined.
- Add greens and salmon: Fold in peas, spinach, and smoked salmon. Adjust seasoning with salt and pepper.
- Serve: Quarter hard-boiled eggs and arrange on top of the kedgeree. Serve immediately.
Notes
- Rice Tips: Store-bought basmati doesn’t need rinsing. Bulk rice may require rinsing and slightly less stock.
- Extra Greens: Add asparagus, green beans, or peas for extra nutrition.
- Alternative Fish: Smoked trout or other smoked fish works well.
- Adjust Spice: Modify curry powder and turmeric to suit your taste.
- Storage: Keep leftovers in the fridge for up to 2 days. Reheat gently in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: British-Indian
