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

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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