Smoked Salmon and Haddock Kedgeree

A lightly spiced rice dish featuring smoked fish and eggs, perfect for a flavorful breakfast or brunch treat.

Healthy Seafood Breakfast Rice Smoked Fish

Estimated Nutrition

Calories

555.1

kcal / serving

2220.4 kcal total

Carbs

46.4g

per serving

185.6 g total

Fat

25.6g

per serving

102.4 g total

Protein

34.7g

per serving

138.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

large, free-range

Butter

100

Single Cream

Fruits

0.5

piece

Lemon Juice

juice of half a lemon

GrainsCereals

250

Basmati Rice

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

piece

Cardamom Pods

split

0.5

piece

Cinnamon

stick, 3cm long

0.5

tsp

Turmeric

tbsp

Coriander

freshly chopped

piece

Cayenne Pepper

to taste

OilsFats

Sunflower Oil

Seafood

350

Haddock

smoked, undyed fillets, pin boned

100

Smoked Salmon

Vegetables

piece

Onion

thinly sliced

piece

Onion

finely chopped

Method

Fry sliced onions in 15ml oil for 25 minutes until crisp and golden.

Season onions with salt and pepper, drain on paper, and keep warm.

Simmer haddock in water for 8 minutes, add salmon for 2 minutes, then drain and skin.

Rinse rice under running water until clear and drain well.

Fry chopped onion and spices in remaining oil, then add rice, 450ml water, and turmeric.

Boil rice, then simmer covered for 15 minutes beforeพักกิ้ง five minutes.

Boil eggs for six minutes, then peel and quarter.

Stir fish, butter, cream, coriander, and eggs into fluffed rice.

Season with cayenne and lemon juice, heat gently, and serve topped with crispy onions.