Olive Magazine

Hot-smoked trout kedgeree

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

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!

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

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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