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Simple kedgeree with smoked trout
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1 tbsp Waitrose Garlic Infused Olive Oil
1 onion, finely chopped
200g brown basmati rice
1 tsp mild curry powder
750ml chicken stock
155g pack fresh garden peas
4 Clarence Court Burford Brown Free Range eggs
400g can essential Waitrose Lentils, drained and rinsed
2 packs Waitrose Kiln Smoked Rainbow Trout Fillets
¼ x 20g pack fresh dill
1. Heat the garlic oil in a sauté pan, then fry the chopped onion until softened and golden. Add in the rice and stir until coated in the oil, stir in the curry powder followed by the stock, bring to a simmer and cover with a lid. Cook for about 30 minutes over a medium heat, until the rice is tender, stir in the peas 2 minutes before the end of cooking.
2. Meanwhile, place the eggs in a pan of cold water, bring to a boil and cook for 4 minutes until medium-boiled. Peel and set aside in cold water.
3. Stir the lentils into the cooked rice, flake over the trout and then top with egg halves. Scatter with torn dill and serve with a squeeze of lemon.
Typical values per serving: