Olive Magazine
Smoked Trout Kedgeree with Leeks on a grey oval plate served with boiled eggs sliced into quarters

Buttery leek and smoked trout kedgeree

Published: May 30, 2018 at 12:18 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Check out our super simple kedgeree recipe with buttery leeks and smoked trout. This flavoursome dish is ready in just 30 minutes, an easy midweek meal for two

Nutrition:
NutrientUnit
kcal725
fat32.6g
saturates16g
carbs66.2g
sugars3.8g
fibre8g
protein37.8g
salt2.2g
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Ingredients

  • 3 eggs
  • 150g basmati rice
  • 50g butter
  • 2 trimmed leeks, washed, and finely chopped
  • 1 tbsp medium curry powder
  • 300ml chicken stock
  • 125g  hot-smoked trout, flaked
  • a handful dill, chopped
  • to squeeze and serve lemon wedges

Method

  • STEP 1

    Lower the eggs into boiling water and simmer for 7 minutes. Drain and run under cold water until completely cool.

  • STEP 2

    Rinse the rice in cold water and let it soak while you cook the base mixture.

  • STEP 3

    Heat the butter in a wide, deep frying pan. Add the leeks and cook for 5-7 minutes or until softened. Stir in the curry powder and cook for a minute. Add the drained rice and stock, and bring to a simmer. Put on the lid, turn the heat down to low, and cook for 12 minutes, by which time the stock should have been absorbed and the rice cooked (if not, add an extra splash of boiling water). Stir in the trout with some seasoning and leave covered for a minute to warm through.

  • STEP 4

    Peel the eggs and quarter. Spoon out the kedgeree and sit the eggs on top. Scatter over the dill and squeeze over some lemon just before serving.

Mujadara Recipe for Lebanese Rice
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