Hot-smoked trout kedgeree

Name: Hot-smoked trout kedgeree
Total time: 10 min
Yield: serves 2
Cuisine: British
Ingredients: 3 eggs; 250g pack (we used Veetee basmati) microwaveable basmati rice; 2 spring onions sliced; 1 red chilli finely chopped; butter; 2 tsp curry powder; 150g pack hot-smoked trout flaked; a small bunch parsley roughly chopped; to serve lemon wedges

Published: March 25, 2015 at 3:05 PM

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serves 2

Easy

Total time: 10 mins

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The easiest kedgeree recipe we've ever created means you can enjoy this weekend favourite in the week. Using microwaveable rice, and hot-smoked trout, as well as the traditional spices of curry powder and chilli all the traditional elements are there - the only difference is that it's ready in half the time!

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Ingredients

Nutrition

3 eggs
250g pack (we used Veetee basmati) microwaveable basmati rice
2 spring onions

sliced
1 red chilli

finely chopped
butter
2 tsp curry powder
150g pack hot-smoked trout

flaked
a small bunch parsley

roughly chopped
to serve lemon wedges

Nutrition: per serving

kcal457
fat20.7g
saturates0g
carbs35.7g
sugars0g
fibre2.5g
protein33.3g
salt2.2g

Method

step 1

Drop the eggs into boiling water for 7 minutes. Drain under cold water and shell. Microwave the rice for 2 minutes.
step 2

Meanwhile, cook the spring onion and chilli in a small knob of butter in a non-stick pan. Add the curry powder and cook for a minute then add the rice and stir well. Toss through the trout until warmed. Stir in the parsley.
step 3

Divide between 2 dishes and top with halves of egg. Serve with lemon wedges to squeeze over.

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