Quick and easy smoked salmon kedgeree – perfect for breakfast, brunch or a light lunch
Prep time: 5 mins
Cooking time: 20 mins
Total time: 25 mins
Skill level: Easy peasy
- 12 quail’s eggs
- 60g (2oz) butter
- 1 medium onion, peeled and finely sliced
- 175g (6oz) basmati or long-grain rice
- About 300g (10oz) lightly smoked salmon fillets (2 fillets)
- About 2 tablespoons fresh flat-leaf parsley
- ½ teaspoon smoked paprika
- Add the quail’s eggs to a pan of gently boiling water and cook for 2½ minutes. Drain, cover with cold water and leave for a few minutes to cool.
- Melt half the butter in a frying pan. Add the onion and fry for about 4 minutes until soft and golden.
- Add the rice, stir well and pour in 600ml (1 pint) hot water. Bring just to the boil. Nestle the salmon fillets in the rice, cover and cook over a very low heat for 8-10 minutes.
- Meanwhile, peel the quail’s eggs and cut in half.
- Take out salmon and set it aside. Keep cooking the rice for another few minutes, with pan lid off. Skin the fish, check for bones, removing any you find.
- Add the rest of the butter, large flakes of fish and parsley to the rice. Arrange halved quail’s eggs on top and sprinkle with paprika. Garnish with the parsley.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.