Summer kedgeree with fresh peas

  • Portion size: Serves 4
  • Hands-on time 10 min; oven time 20 min
  • Difficulty: easy

Kedgeree is a wonderful recipe that’s full of flavour. This adaptation uses smoked salmon instead of white fish. What makes it a summer kedgeree? We’ve packed this recipe full of fresh podded peas and snap peas, too.

If you don’t have fresh peas, take a look at this more traditional version which uses frozen.

 

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Ingredients

  • 3 tbsp vegetable oil
  • Knob of butter
  • 1 large onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp cumin seeds
  • 1 tbsp garam masala
  • 250g basmati rice
  • 750ml vegetable stock, hot
  • 110g fresh podded peas
  • 120g sugar snap peas
  • 320g hot-smoked salmon fillets, skinned and flaked into large chunks
  • 3 tbsp double cream
  • 3 shallots, finely sliced
  • 4 large free-range eggs
  • Handful fresh coriander leaves, roughly chopped
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Method

  1. Heat 1 tbsp oil and the knob of butter in a pan over a medium heat and soften the onion and garlic for 5 minutes. Add the spices and cook for a further 2 minutes, then add the rice, stirring to coat. Add the stock, bring to a boil, cover and simmer gently for 10 minutes.
  2. Meanwhile, blanch both types of pea in a pan of boiling water for 2 minutes, then drain. Fold the salmon, peas, cream and some seasoning through the rice. Cover again, remove from the heat and leave for 10 minutes.
  3. Heat the remaining oil in a separate frying pan. Cook the shallots over a medium-high heat, stirring, until golden and crisp. Remove with a slotted spoon and set aside. Fry the eggs in the pan until cooked to your liking. Stir the coriander through the rice, spoon among plates and garnish with a fried egg and the shallots.
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Nutrition

  • 722kcals Calories
  • 34.3g fat (12.7g saturated) Fat
  • 46.2g protein Protein
  • 61.8g carbs (5g sugars) Carbs
  • 5.1g salt Salt
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