Quick kedgeree recipe

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serves: 2
Skill: easy
Prep: 10 min
Cooking: 5 min

Nutrition per portion

Calories 529 kCal 26%
Fat 27g 39%
  -  Saturates 11g 55%
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  • Kedgeree is traditionally served at breakfast time with quartered boiled eggs and flaked smoked haddock. We’ve substituted the haddock for more readily available salmon and have used ready a delicious ready-cooked pilaf rice to give it a good curry kick without the need for lots of herbs and spices. We’ve used little quail eggs in this quick and easy kedgeree recipe to posh it up a bit, which means it’s perfect for serving to family and friends if you’re entertaining – they’ll never know how easy it was!


    • 6 quails’ eggs
    • About 30g (1oz) butter
    • 4 spring onions, trimmed and chopped
    • 280g pack ready-cooked pilau rice
    • 125g (4oz) hot smoked salmon, flaked
    • Smoked paprika or chilli powder, optional
    • Salt and freshly ground black pepper


    • Add the quails’ eggs to a saucepan of gently boiling water and cook for 2½ mins. Drain, cover eggs with cold water and set to one side for a few mins to cool.

    • Put half the butter in a large bowl with the chopped spring onions. Microwave on High for 30 secs. Stir in the rice, cover and microwave on High for 2 more mins.

    • Meanwhile, peel the eggs and cut them in half. Tear the salmon into chunks straight into the rice and carefully stir it in to cook the fish.

    • Add the rest of the butter and the quails’ eggs. Sprinkle with paprika, or chilli powder, if using, and season.

    Top tip for making Quick kedgeree

    Packs of ready-cookedfrozen rice also workwell in this recipe. And,for a different slant, tryreplacing the salmon with flaked smoked mackerel.

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