Salmon trout and wild rice kedgeree

Recipe from: 6/12/1996 12:00:00 AM
Ingredients 10
Servings 6


  • 1
    fresh salmon trout fillets, or smoked trout fillets, or tinned pink salmon
  • salt and milled black pepper
  • 110
  • 1
    bunch spring onions, chopped
  • 5
    hot curry powder (Madras)
  • 300
    white and wild rice mix
  • 4
    hard-boiled eggs, quartered
  • 75
    fresh parsley, chopped
  • 30
    lemon juice
  • 250
    frozen peas, blanched


Preheat oven to 120 ºC. Place fish on a baking tray (if using fresh salmon-trout fillets, brush lightly with a little butter) and season. Bake for about 15 minutes until fish flakes easily, but don't overcook. In a saucepan, melt half the butter and heat spring onions and, if using, drained tinned salmon for 5 minutes until soft. Stir in curry powder and cook for half a minute. Boil white and wild rice mix according to packet instructions. When rice is cooked, spoon onto a heated serving dish. Gently fork through rest of butter, flaked fish, spring onions, eggs, parsley, lemon juice and peas. Season to taste.

Read more on: fish/seafood  |  bake

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