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Hot-Smoked Salmon Kedgeree
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Hot-Smoked Salmon Kedgeree
Hot-smoked salmon flakes add a rich, intense flavour to this simple kedgeree. Serve with a relish such as mango chutney.
- Preparation time: 10 minutes
- Cooking time: 10 minutes
-
Total time:
20 minutes
Serves: 2
Ingredients
- 2 large eggs
- 600g tub Waitrose Pilau Rice
- 150g pack Waitrose Prime Scottish Hot Smoked Salmon Flakes
- Juice of 1 lemon
- 20g pack coriander, roughly chopped
Method
- Place the eggs in a small pan and cover with cold water. Bring to the boil and cook for 8 minutes, then run the eggs under cold water until cool.
- Peel and cut into quarters.
- Heat the pilau rice in the microwave according to the pack instructions.
- Place the cooked rice in a large serving bowl and add the salmon, lemon juice and coriander. Season with salt and freshly ground black pepper and mix well. Add the egg quarters and fold in gently. Serve immediately.
Comments
Nutritional Info
Typical values per serving:
| Energy |
3397.408kJ 812.0kcal |
|---|---|
| Fat | 25.1g |
| Saturated Fat | 6.7g |
| Salt | 3.5g |
This recipe was first published in September 2004.
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