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Hot-smoked salmon kedgeree

Hot-smoked salmon kedgeree


Traditionally a breakfast dish, salmon makes a change from the usual haddock

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    2394kj 569kcal
  • Fat
    Med 28%
  • Saturates
    Low 17%
  • Sugar
    Low 10%
  • Salt
    Low 18%

% of adult’s reference intake | Carbohydrates per serving : 62g


  • 1 Co-op British free range egg
  • 1 tsp Co-op vegetable oil
  • 1 red onion, finely sliced
  • 2 garlic cloves, crushed
  • 5cm ginger, finely grated
  • 1 red chilli, deseeded and finely chopped (optional)
  • 1 tbsp mild curry powder
  • 250g pack Co-op microwave basmati rice
  • 160g frozen Co-op British garden peas, defrosted
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • 165g pack Co-op hot smoked salmon with sweet chilli, flaked
  • 1 lemon, cut into wedges


  1. Boil the egg for 7 mins
  2. Rinse under cold water, peel and halve.
  3. Meanwhile, heat the oil in a nonstick frying pan on a medium heat. Add the onion slices, garlic, ginger and chilli (if using), then gently fry for 5-6 mins, until the onion starts to soften. Stir in the curry powder and fry for another 2 mins until aromatic.
  4. Cook the rice according to the pack instructions, then add to the pan, along with the peas and parsley. Mix everything together.
  5. Gently stir the salmon into the rice, then cook for another 2 mins.
  6. Divide the kedgeree between 2 plates, top with the halved egg and serve with the lemon wedges on the side for squeezing over.

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