Salmon Kedgeree
This delightful recipe brings together the aromatic flavors of British Curry Rice with tender flakes of salmon, creating a comforting and satisfying meal. The fragrant blend of lemon zest, fresh parsley, and savory spring onions elevate the dish, while the addition of hard-boiled eggs adds a creamy texture. Perfect for a quick and flavorful weeknight dinner, this dish is sure to please your taste buds with its hearty and wholesome ingredients.
— Constant Cookbook
Ingredients
- 1 pouch Tilda British Curry Rice
- 1 large knob butter
- 4 spring onions, finely shredded
- Handful parsley, finely chopped
- Zest of 1 lemon
- Juice of ý a lemon
- 1 cooked salmon fillet, or 200g left over salmon
- Salt & Pepper
- Lemon Wedges
- 2 hard-boiled eggs
Instructions
- Heat the butter in a large frying pan
- Add the spring onions and fry gently until softened
- Add the Curry rice, lemon zest and juice. Stir well
- Add the salmon and heat through until piping hot
- Season well with salt and pepper and stir in the parsley
- Serve with lemon wedges and quartered hard-boiled eggs
Yield
Serves 4
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