Smoked Salmon Kedgeree

Although this recipe is very simple, with few ingredients, it is rather luxurious. This version uses smoked salmon fillet (unsliced) and quail's eggs. The picante pimentón (smoked paprika) adds a smoky depth.

  • Preparation time: 5 minutes to 10 minutes
  • Cooking time: 20 minutes to 30 minutes
  • Total time: 25 minutes to 40 minutes 40 minutes

Serves: 4


  • 12 quail's eggs
  • 200g lightly smoked salmon fillet or Scottish salmon fillet (from the fish counter)
  • 175g long grain rice
  • 50g butter
  • 1 medium onion, thinly sliced
  • Salt
  • Freshly Ground Black Pepper
  • ¼ tsp Bart Spices Picante Pimentón
  • 2 tbsp fresh parsley, chopped


  1. Place the quail's eggs in a pan of cold water. Bring to the boil and cook for 2 minutes. Drain, then cover with cold water and allow to cool. Peel and halve the eggs.
  2. Place the smoked or unsmoked salmon fillet in a large shallow pan. Cover with water and set over a medium heat. Bring to the boil and simmer gently, covered, for 5 minutes. Leave to cool in the water, then drain and remove the skin and any bones. Flake the fish coarsely.
  3. Cook the rice according to the packet instructions. Meanwhile, melt half the butter in a small frying pan, add the onion and fry for 3-4 minutes or until golden.
  4. When the rice is cooked, drain well and tip into a bowl. Fluff it up with a fork and stir in the flaked fish, onion, remaining butter and the parsley. Season well, adding the picante pimentón.
  5. Pile the kedgeree into a warmed dish and scatter with the quail's eggs. Finish with a sprinkling of picante pimentón. Serve immediately.