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Salmon Kedgeree
Recipe details
Second helpings. Make the most of your leftovers after the big Christmas feast…
Serves:
2
Preparation time:
10
Cooking time:
20 minutes
Ingredients
- 2 eggs
- 1 onion
- sunflower oil
- ½ tsp mild curry paste
- 200 g (7oz) basmati rice
- 150 g (5oz) frozen peas
- 400 ml (14fl oz) water
- 150 g (5oz) smoked salmon or cold or cooked leftover salmon
- sprigs of coriander
- sprigs of parsley
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Each serving contains
Calories:
676kcal, 34% of your GDA
Sugar:
7g, 8% of your GDA
Fat:
19g, 28% of your GDA
Saturates:
5g, 25% of your GDA
Salt:
0.6g, 10% of your GDA
of your guideline daily amount
For further information on guideline daily amounts, please visit Tesco Healthy Living.
Method
- Hardboil eggs and allow to cool enough to peel and cut into quarters.
- Peel and chop onion and fry in a little sunflower oil until tender.
- Add mild curry paste, basmati rice and frozen peas.
- Pour boiling water, bring to the boil, cover and simmer for 15 minutes until tender.
- Flake cold cooked leftover salmon, or cut smoked salmon into strips, and fork into the rice.
- Cook for 3-4 minutes to heat the fish through, then add the eggs and sprigs of coriander or parsley.
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