Salmon and egg kedgeree

Salmon and egg kedgeree
  • Serves icon Serves 6
  • Time icon Hands-on time 25 min, 
oven time 15 min

The turmeric-tinted rice is a joy to behold and pairs perfectly with the golden, gooey yolks of the soft-boiled eggs. Although salmon lends a lovely richness to the dish, you could certainly swap in smoked haddock or mackerel if you like.

Nutrition: per serving

Calories
603kcals
Fat
29.9g (8.6g saturated)
Protein
36.6g
Carbohydrates
45.9g (2g sugars)
Fibre
1.7g
Salt
1g
Calories
603kcals
Fat
29.9g (8.6g saturated)
Protein
36.6g
Carbohydrates
45.9g (2g sugars)
Fibre
1.7g
Salt
1g

Ingredients

  • 2 fresh lime leaves, torn
  • 1 lemongrass stalk, bashed
  • 4 organic salmon fillets
  • 
45g unsalted butter
  • 1 tsp vegetable oil
  • 
1 onion, finely chopped
  • 
Thumb-size piece fresh ginger, peeled and finely grated
  • 
1 tsp ground coriander
  • 1 tsp ground cumin
  • 
½ tsp ground turmeric
  • 
325g basmati rice
  • Bunch fresh coriander, roughly chopped, plus extra to serve
  • 1 tbsp fish sauce (or to taste)
  • Zest and juice 1 lime, plus extra lime wedges to serve
  • 4 medium free-range eggs, 
soft boiled
  • Sliced spring onions and sliced red chilli to serve

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Pour 650ml cold water into a roasting tray with the lime leaves, lemongrass and salmon. Cover with foil. Poach in the oven for 15 minutes until the salmon easily flakes.
  2. Drain the poaching liquid into 
a jug and set the salmon aside, still covered with foil. Melt the butter 
in a large heavy-based pan with 
a tight-fitting lid. Add the oil and onion and cook over a low-medium heat for 5-8 minutes to soften.
  3. Add the ginger and spices and gently fry with the onion for a few minutes until fragrant. Add the rice and stir to coat. Pour in the reserved poaching liquid and lime leaves (top up with extra water if it’s less than 650ml) and cover with the lid.
  4. Simmer for 15 minutes over a low heat until the rice is tender. Turn off the heat, remove the lid and fluff up the rice with a fork. Wrap the lid in 
a clean tea towel and return it to the pan to seal it (the tea towel helps to absorb any extra liquid from the rice, so it won’t turn soggy before serving).
  5. To serve, drain off any extra liquid from the salmon fillets and flake them, discarding the skin. Gently mix the salmon into the rice along with the coriander, fish sauce and lime zest and juice, then put on a warmed serving platter. Quarter the eggs and put on top, then serve with the spring onions, chilli slices, extra coriander and lime wedges.

delicious. tips

  1. You can use other fish, such as trout or smoked mackerel and undyed smoked haddock.

  2. To soft-boil eggs, cook in boiling water for 6 minutes. Drain and run under cold water until cool. Peel, leaving whole.

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