Smoked Salmon Kedgeree


Enough with chocolate already! My last six posts were about chocolate. It’s not to say we don’t love chocolate, we do… especially J, but the page is getting a little overly-chocolatey, if that is at all possible.

I’m not a huge fan of cold-smoked salmon. Although it’s packed full of flavor, I just find it a little over-slimy for me. Hot-smoked salmon on the other hand is another matter. It is far more robust in flavor, and not at all slimy. The last few months I keep seeing it in the chilled seafood displays in PCC, but I never got around to buying any. Once I bought some, I was thinking of a way to incorporate it into a whole, wholesome, square meal.

I ended up making a smoked salmon version of kedgeree. I love kedgeree, but would never eat it for breakfast, as it’s traditionally eaten. It normally consists of yellow-dyed, smoked haddock, which I cannot find in the US, rice, hardboiled eggs and flavored with curry powder. It sounds weird, but the flavors really work well together.

Obviously there are many variations of this dish, which is thought to have Indian origins. My version has the addition of peas, tomatoes, coriander (cilantro), ginger, chili and lemon juice. The resulting dish was delicious. It’s another great way of sprucing up salmon to get some more omega-fatty acids into your diet.

A time-saving tip is to start the rice and eggs off first, then continue to prep the remaining ingredients.



Serves 3-4 (or two greedy people, like us)


    • 190 g (1 c) rice, cooked as per packet’s instructions
    • 2 large eggs*, hard-boiled, cooled and cut into wedges
    • 225 g (8 oz) hot smoked salmon, flaked into chunks
    • 1 teaspoon oil
    • 1 small onion, diced
    • 2 cloves garlic, finely chopped
    • 1 ½ teaspoon finely chopped fresh ginger
    • dried chili flakes to taste
    • 150g (5.25 oz) frozen peas
    • curry powder to taste
    • salt and pepper to taste
    • 2 spring onions (scallions), finely sliced
    • 2 medium vine-riped tomatoes, diced
    • 2 teaspoons lemon juice
    • chopped fresh coriander leaves (cilantro) to taste


1.  Heat oil in a large frying pan. Once hot, add the onion, garlic, ginger and chili flakes. Fry until onion is translucent, about 3 minutes.

2. Add the peas, stir for about 1-2 minutes, then add the cooked rice, stirring to break up any lumps. Season with curry powder, salt and pepper.

3. Just before serving, toss in spring onions (scallions), tomatoes, lemon juice and coriander (cilantro). Serve with hard-boiled egg and enjoy!

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