Salmon kedgeree recipe

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  • Serves 2
  • 10 mins to prepare and 20 mins to cook
  • 630 calories / serving
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Salmon kedgeree a10e1a1b b2f4 42e6 972e 3ab6b983a613 0 472x310
  1. Hardboil the eggs and allow to cool enough to peel and cut into quarters.
  2. Peel and chop the onion and fry in a little sunflower oil until tender.
  3. Add the curry paste, basmati rice and frozen peas.
  4. Pour over the boiling water, bring to the boil, cover and simmer for 15 minutes until tender.
  5. Flake the cold cooked leftover salmon, or cut smoked salmon into strips, and fork into the rice.
  6. Cook for 3-4 minutes to heat the fish through, then add the eggs and sprigs of coriander or parsley.

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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.

 

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  • Ingredients

  • 2 eggs
  • 1 onion
  • sunflower oil
  • ½tsp mild curry paste
  • approximately 200g (7oz) basmati rice
  • approximately 150g (5oz) frozen peas
  • 400ml (14fl oz) boiling water
  • 150g (5oz) cold cooked leftover salmon or other leftover fish
  • coriander or parsley
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  • Energy 2634kj 630kcal 32%
  • Fat 13g 19%
  • Saturates 3g 15%
  • Sugars 6g 7%
  • Salt 1.3g 22%

of the reference intake
Carbohydrate 92.8g Protein 34.1g Fibre 6.5g

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