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Salmon and egg kedgeree

Salmon and egg kedgeree

This fish-based recipe makes a really tasty meal.




10 mins


25 mins

Average: 5 (1 vote)


  • 50g/2oz butter
  • 1 medium onion, chopped
  • 10ml/2tsp mild curry powder
  • 6 cardamom pods, crushed
  • 225g/8oz basmati rice
  • 6 large British Lion eggs
  • 350g/12oz salmon fillet, skinned
  • 150ml/1/4pt double cream
  • rind and juice 1 lemon
  • 60ml/4 tbsp chopped fresh parsley
  • salt and freshly ground black pepper
  • wedges of lemon and parsley to serve


  1. Melt the butter in a large pan, add the onion and sauté for 4 minutes or until soft. Add the curry powder, cardamom and rice and stir well until coated in butter. Add 600ml/ 1pt water and a pinch of salt. Cover the pan and simmer for 15 minutes or until the water has evaporated and rice is tender.
  2. Meanwhile, place the eggs in a large pan, cover with cold water and bring to the boil. Cook for 8 minutes, then drain, rinse in cold water, shell. Roughly chop and set aside.
  3. Place the salmon in a frying pan, add the cream and lemon juice, and bring to the boil. Cover and gently simmer for 5-6 minutes or until the fish flakes easily. Transfer to a plate and flake with a fork. Simmer the cream for 3 minutes or until slightly reduced.
  4. Fluff up the rice with a fork, stir in the cream and parsley and season well with pepper. Lightly fold the eggs and salmon through. Serve warm with wedges of lemon and parsley.