Hot-smoked trout kedgeree

  • serves 2
  • Easy

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!



  • eggs 3
  • microwaveable basmati rice 250g pack (we used Veetee basmati)
  • spring onions 2, sliced
  • red chilli 1, finely chopped
  • butter
  • curry powder 2 tsp
  • hot-smoked trout 150g pack, flaked
  • parsley a small bunch, roughly chopped
  • lemon wedges to serve


  • 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.

Nutritional Information

  • Kcals 457
  • Carbs 35.7g
  • Protein 33.3g
  • Fat 20.7g
  • Salt 2.2g
  • Fibre 2.5g