Salmon Kedgeree
Salmon Kedgeree



  • 2 tsp each cumin and coriander seeds
  • 5 tbsp olive oil
  • 2 sliced onions
  • ½ tsp each paprika and garam masala
  • 500g cooked white rice
  • 500g hot smoked salmon chunks
  • 225g peas
  • 50ml double cream
  • 2 tbsp each chopped coriander and chives
  • 4 hard boiled eggs, quartered
  • Fry the cumin and coriander seeds in a large frying pan until starting to pop, then crush them in a pestle and mortar. Warm the oil and fry the onions in a pinch of salt for 5 mins, then add the spices, reduce the heat and cook for 5 mins more. Stir in the rice to coat, then toss in the fish chunks and peas, and cook for 5 mins.
  • Remove the pan from the heat. Stir in the cream and herbs, then top with the quartered eggs. Serve immediately with a slice of lemon, and enjoy.
30 mins
4 serving

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