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!
- 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
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.
Packs of ready-cooked frozen rice also work well in this recipe. And, for a different slant, try replacing the salmon with flaked smoked mackerel.