Smoked salmon kedgeree
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Prep Time
5 Minutes
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Cook Time
15 Minutes
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Yield
2
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Difficulty Level
Easy, Quick
Ingredients
- 2 x 95g cans Safcol Premium Smoked Salmon, drained
- 1 cup cooked long grain or basmati rice
- 1 large onion finely sliced
- 2 tablespoons olive oil
- 2 hard boiled eggs
- 2 teaspoons curry powder
- 1 small red chilli deseeded and finely sliced (optional)
- 1 clove garlic crushed
- ¼ cup finely chopped flat leaved parsley
- sea salt and freshly ground black pepper to taste
- Lime or lemon wedges to serve
Instructions
- Heat the olive oil on a low to moderate heat in a large frying or sauté pan, add the sliced onion and fry until caramelised and browned stirring often (about 10 minutes).
- Add the garlic and chilli (if your using it) and curry powder and cook for another minute.
- Turn the heat to low, stir in the rice and the Safcol smoked salmon. Stir until heated through.
- Check seasoning and finish with the chopped parsley and garnish with slices of hard boiled egg.
| Servings: | 2 |
| Ready in: | 20 Minutes |
| Course: | Breakfast, Lunch, Dinner |
| Recipe Type: | Curries |
| Ingredient: | Salmon |
Smoked salmon kedgeree
Kedgeree is one of those dishes you can eat for breakfast lunch or dinner and this smoked salmon kedgeree is delicious. It’s a simplified version of wonderful Indian curries and for years was a favourite breakfast dish of the British around the world. The sweetness of the caramelised onion is delicious with curry spices and the salty smoked salmon.
Eggs and tuna will provide your body with iodine needed for healthy thyroid function and metabolism.
Ashleigh Feltham (MNutrDiet)
An impressive-sounding meal with an impressive nutritional backing to match. Starting with the high-quality Safcol Premium Smoked Salmon which is a low mercury fish variety that provides a great source of omega 3 fat. This promotes a healthy brain and heart as well as cholesterol levels. On top of this salmon gives your body vitamin B12 which plays a role in optimal central nervous system function and to allow your body to make red blood cells. Also, choline which also supports your central nervous system and brain function. Salmon is also a source of iodine and selenium which will help your metabolic function by supporting your thyroid health.
The eggs provide additional choline, iodine, selenium and B12 but also add Vitamins A and D from the yolk. These fat-soluble vitamins promote a healthy immune system and vitamin A plays another role in supporting your eye health. Vitamin D also plays an important role in allowing calcium to be absorbed properly in your body. Onions and garlic are not only adding essential flavour but also the antioxidants quercetin and allicin. If you choose to add chilli this adds to the antioxidants in the meal and may boost your metabolism for a short period.
When selecting olive oil, opt for the extra virgin variety. This variety not only has the cholesterol loving monounsaturated fat it also has over 36 different antioxidants. These help to fight off free radicals which cause damage and disease to your cells. Adding to the immune support is the touch at the end as a squeeze of lemon or lime provide vitamin C. A fancy meal with fancy nutritional benefits, what’s not to love?
Did you know?
It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine.
Kedgeree is thought to have originated with the Indian rice-and-bean or rice-and-lentil dish khichri, traced back to 1340 or earlier. It is widely believed that the dish was brought to the United Kingdom by returning British colonials who had enjoyed it in India and introduced it to the UK as a breakfast dish in Victorian times, part of the then fashionable Anglo-Indian cuisine
The dish was listed as early as 1790 in the recipe book of Stephana Malcolm of Burnfoot, Dumfriesshire. The National Trust for Scotland’s book The Scottish Kitchen by Christopher Trotter notes the Malcolm recipe and other old examples, expressing the belief that the dish was devised by Scottish regiments hankering for the tastes of India. – source: wiki
