Smoked Salmon Kedgeree

smoked salmon kedgeree
Mark Boughton
  • Yield: 6 servings
  • Prep: 5 mins
  • Cook: 40 mins

Look for vacuum-packed smoked or flavored salmon fillets for this rice dish, which makes a wonderful breakfast or dinner.


2cups water
2cups bottled clam juice
2cups long-grain white rice
1tablespoon curry powder
1/4cup vegetable oil
1-- onion, chopped
1/2cup frozen green peas
1/2cup fresh or frozen corn kernels
4-- hard-cooked eggs, chopped
1-- (10-oz) hot-smoked salmon, broken into chunks
1/4cup chopped flat-leaf parsley, optional


  1. Bring water and clam juice to a boil; add rice and curry powder. Cover, reduce heat, and simmer 15 to 20 minutes, until liquid is absorbed.
  2. Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes.
  3. Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes.
  4. Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley.

Recipe by Martin Booe.

Nutritional Info *per serving

  • Calories 490
  • Glycemic Load 1
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 5g
  • Cholesterol 155mg
  • Sodium 250mg
  • Potassium 550mg
  • Carbohydrate 61g
  • Fiber 2g
  • Sugars 2g
  • Protein 22g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 6%
  • Calcium 6%
  • Iron 20%