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Salmon kedgeree

Serves   4
Prep time: 15 mins
Cooking time: 40 mins

Kedgeree is a lightly spiced rice, eggs and fish recipe typically made with smoked fish. Our easy version uses fresh salmon with added nutrients from some extra veges.





  • 6 large eggs
  • 1 teaspoon oil
  • 100g salmon fillet
  • 1 large onion, finely diced
  • 2 garlic cloves, grated or 1 teaspoon crushed garlic   
  • 2 tablespoons curry powder
  • ¼ celery*, cut into small cubes or sliced 
  • 1 large carrot, cubed or grated
  • ½ broccoli*, florets and stalks chopped
  • 300g basmati rice*
  • 2 ¼ cups water
  • 300g (2 cups) frozen peas*
  • 100g sour cream*
  • ½ bunch parsley*, rinsed and dried. Leaves and stalks roughly chopped

Salt and pepper to taste

* These ingredients are shared with other recipes from the autumn weekly meal planner.


  1. Boil the eggs for 8-10 minutes then place in icy cold water to cool down. 
  2. Heat oil in a deep skillet or non-stick pan on the stove over medium high heat and cook the salmon, searing on each side. Transfer salmon onto a plate and set aside to cool slightly. 
  3. In the same pan, add onions and sauté until softened. Add garlic and curry powder and stir fry until fragrant. 
  4. Add celery and carrot, and heat through. Add salt (if using), pepper, broccoli, basmati rice, and water, and stir. Cover with a lid, turn heat to high and bring to a gentle boil. Once boiling, top with peas, turn heat to low and leave to cook to 15 minutes.
  5. Turn off heat and remove the rice from the stove and leave to rest for 5-10 minutes. While it is resting, prepare the toppings. 
  6. Mix sour cream and half the chopped parsley, set aside.
  7. Peel the eggs and cut into quarters. Gently flake the cooked salmon. Fluff rice gently and top with eggs, salmon, sour cream/parsley mixture, remaining fresh parsley and serve.
Cooking tips: 

- Peel off the woody outer layer of the broccoli as you prepare it. If preferred, the broccoli stalk can be grated.
- Salmon can be seasoned with black pepper or your favourite herbs and spices if desired.
- Add walnuts, sliced almonds, pumpkin seeds, sunflower seeds, or your favourite dried fruit as a topping on the rice if desired.

Adapt it:

- In place of the water and salt/pepper you can use stock. 
- Use white fish, prawns or chicken or a plant-based protein alternative instead of salmon. Adjust cooking times accordingly.
- Lite sour cream can be used if you prefer
- Use brown rice to boost the amount of fibre in this dish.

Kid-friendly alternatives:

- Use mild curry powder instead of hot and adjust the level of spice to suit their tastes.
- If your kids don’t like celery, just add more of the other veges instead.

Leftover tips:

Can be eaten for lunch the next day.

Skill level: Easy as