Salmon kedgeree recipe

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  • Gluten-free
  • Healthy
  • Nut-free
  • Vegetarian
serves: 4
Skill: easy
Prep: 5 min
Cooking: 20 min

Nutrition per portion

Calories 471 kCal 24%
Fat 23g 33%
  -  Saturates 10g 50%
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  • This salmon kedgeree recipe is perfect at any time of the day – breakfast, lunch or dinner. If you want more of a kick then you can add a little curry powder or sliced chillies for an added hit of flavour to please any heat lovers. We love this served up as it is but it’s also fab with a big green salad at tea time. This gorgeous smokey salmon kedgeree recipe also keeps really well and will reheat perfectly, so make extras for lunchboxes or late-night suppers.


    • 12 quail’s eggs
    • 60g (2oz) butter
    • 1 medium onion, peeled and finely sliced
    • 175g (6oz) basmati or long-grain rice
    • About 300g (10oz) lightly smoked salmon fillets (2 fillets)
    • About 2 tablespoons fresh flat-leaf parsley
    • ½ teaspoon smoked paprika


    • Add the quail’s eggs to a pan of gently boiling water and cook for 2½ minutes. Drain, cover with cold water and leave for a few minutes to cool.

    • Melt half the butter in a frying pan. Add the onion and fry for about 4 minutes until soft and golden.

    • Add the rice, stir well and pour in 600ml (1 pint) hot water. Bring just to the boil. Nestle the salmon fillets in the rice, cover and cook over a very low heat for 8-10 minutes.

    • Meanwhile, peel the quail’s eggs and cut in half.

    • Take out salmon and set it aside. Keep cooking the rice for another few minutes, with pan lid off. Skin the fish, check for bones, removing any you find.

    • Add the rest of the butter, large flakes of fish and parsley to the rice. Arrange halved quail’s eggs on top and sprinkle with paprika. Garnish with the parsley.

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