Storecupboard salmon kedgeree
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Storecupboard salmon kedgeree
This easy kedgeree makes the most of storecupboard tins and spices. Add some frozen peas for extra colour
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
591Kcal
Fat
24gr
Saturates
11gr
Carbs
55gr
Sugars
4gr
Fibre
2gr
Protein
39gr
Salt
0.8gr
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Rebecca Woollard
Rebecca Woollard started her culinary career as a chalet cook. She is now a food stylist and recipe writer with 10 years of magazine experience.
See more of Rebecca Woollard’s recipes
Ingredients
- 50g unsalted butter
- 1 onion, finely sliced
- 10 cardamom pods, lightly crushed
- 1 cinnamon stick
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 2 garlic cloves, crushed
- 250g basmati rice, rinsed
- 500ml hot chicken stock*, made using 1 stock pot or cube
- 1 bay leaf
- 4 medium eggs, at room temperature
- 2 x 170g tins wild Pacific red salmon, skinless and boneless, drained
- 20g flat-leaf parsley, finely chopped
- juice of 1 lemon, plus extra wedges to serve
- about 150ml Greek yogurt*, to serve (optional)
Step by step
- Melt the butter in a sauté pan over a medium heat and fry the onion for 7-8 minutes, until softened and slightly coloured. Add the cardamom, cinnamon, turmeric, coriander and garlic, and cook for 2 minutes, stirring, until fragrant.
- Add the rice and coat in the spices, then add the chicken stock and bay leaf. Bring to a gentle simmer, cover with a close-fitting lid and cook over a low heat for 15-20 minutes, until the rice is tender and the stock has all been absorbed.
- Meanwhile, bring a pan of water to the boil, then add the eggs. Boil for 7 minutes, then remove and run under cold water for a couple of minutes to stop them cooking. Peel them and cut into halves – they should be on the fudgy side of hard-boiled.
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Once the rice is cooked, flake in the salmon, stir through most of the parsley and the lemon juice, and season well. Serve scattered with the rest of the parsley, with one egg per person, a dollop of Greek yogurt and lemon wedges for squeezing.
*Use gluten-free stock if required, and dairy-free yogurt if needed.To storeLeftovers will keep for 2-3 days in the fridge.
