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    Salmon Kedgeree

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    Salmon Kedgeree

    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 6


    • 300ml double cream
    • Pinch of saffron
    • 225g cooked basmati rice
    • 5 x 80g packs smoked salmon flakes
    • 5 hard boiled eggs, halved
    • 300g baby spinach leaves
    • Handful of chives, chopped
    • Handful of dill, chopped
    • 2½ lemons, zest grated
    • Salt and freshly ground black pepper


    1. Preheat the oven to 180°C/gas mark 4.
    2. Place the cream in a saucepan and warm through. Remove from the heat and add the saffron.
    3. In a bowl, combine the rice, salmon, eggs, spinach, herbs and lemon zest. Mix in the saffron cream. Season to taste. Transfer to a large ovenproof dish and place in the oven for 10-15 minutes to heat through.

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