• Save to your scrapbook
  • Save to your scrapbook

    Select Farm salmon kedgeree

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Select Farm salmon kedgeree

    Our Select Farm Salmon sites are in clean, oceanic waters with strong tidal flows that keep the seabed clean and encourage lean and fit fish as they swim in the current. To find out more, visit waitrose.com/salmon. This particular dishes forms an ideal supper or brunch dish, 1 of your 2 a week fish portions, £2.70 per serving.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes to 40 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Makes: 4


    • 300g pack Waitrose Select Farm Salmon Fillets
    • 25g butter
    • 1 small essential Waitrose Onion, chopped
    • 1 tsp Veeraswamy Medium Moglai Curry Paste
    • 250g Waitrose Basmati and Wild Rice
    • 2 Medium eggs, hard-boiled and quartered
    • 15g pack Fresh dill, chopped
    • 100g Cooks' Ingredients Smoked Salmon Flakes


    1. Preheat the oven to 200ºC, gas mark 6. Place the salmon fillets in an ovenproof dish and pour over 600ml water. Cover with kitchen foil and bake for 15 minutes or until the fish is just cooked through. Remove the salmon from the dish, flake into large chunks, cover and keep warm. Reserve the cooking liquid.
    2. Meanwhile, melt the butter in a large ovenproof saucepan and add the onion. Cook gently for 5 minutes until soft but not golden, then add the curry paste and cook for a further minute. Stir in the rice to coat in the juices then add the reserved cooking liquid. Season and bring to the boil. Cover and place in the oven for 20–23 minutes until the liquid is absorbed and rice is tender.
    3. Gently stir the flaked salmon fillets, eggs, dill and smoked salmon flakes through the rice, cover and leave to stand for 2–3 minutes. Check seasoning and serve.

    Your recipe note

    Edit your recipe note


    Replace the salmon with smoked haddock for a more traditional kedgeree.

    Drinks recommendation

    A full-flavoured French Chardonnay - elegant yet unfussy: Champteloup Chardonnay 2007 Vin de Pays du Val de Loire


    Average user rating

    4 stars