Quick kedgeree Recipe

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serves:

2

Skill:

easy

Total Time:

00:15

Prep:

00:10

Cooking:

00:05

Nutrition per portion

RDA
Calories 529 kCal 26%
Fat 27g 39%
  -  Saturates 11g 55%

Kedgeree is traditionally served at breakfast time with quartered boiled eggs and flaked smoked haddock. We’ve substituted the haddock for more readily available salmon and have used ready a delicious ready-cooked pilaf rice to give it a good curry kick without the need for lots of herbs and spices. We’ve used little quail eggs in this quick and easy kedgeree recipe to posh it up a bit, which means it’s perfect for serving to family and friends if you’re entertaining – they’ll never know how easy it was!

Ingredients

  • 6 quails’ eggs
  • About 30g (1oz) butter
  • 4 spring onions, trimmed and chopped
  • 280g pack ready-cooked pilau rice
  • 125g (4oz) hot smoked salmon, flaked
  • Smoked paprika or chilli powder, optional
  • Salt and freshly ground black pepper

Method

  • Add the quails’ eggs to a saucepan of gently boiling water and cook for 2½ mins. Drain, cover eggs with cold water and set to one side for a few mins to cool.

  • Put half the butter in a large bowl with the chopped spring onions. Microwave on High for 30 secs. Stir in the rice, cover and microwave on High for 2 more mins.

  • Meanwhile, peel the eggs and cut them in half. Tear the salmon into chunks straight into the rice and carefully stir it in to cook the fish.

  • Add the rest of the butter and the quails’ eggs. Sprinkle with paprika, or chilli powder, if using, and season.

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Top Tip

Packs of ready-cookedfrozen rice also workwell in this recipe. And,for a different slant, tryreplacing the salmon with flaked smoked mackerel.