Easter Kedgeree
Easter kedgeree


225g/8oz basmati rice
4 cardamom pods, split
75g/3oz frozen peas
6 large British Lion eggs
350g/12oz salmon fillet
25g/1oz butter
1 bunch spring onions, trimmed and sliced
15ml/ 1 tbsp medium curry paste
45ml/ 3 tbsp half fat créme fraiche
60ml/ 4 tbsp chopped fresh parsley
salt and freshly ground black pepper

Back to recipes »

Prep: 10 mins
Cook: 15-20 mins
Serves: 4


  1. Bring a large pan of salted water to the boil, add the cardamom pods. Rinse the rice in a sieve until the water is clear. Add the rice to the pan and simmer uncovered for 5mins. Stir in the peas, return to the boil and simmer for 2mins. Drain well in a colander.
  2. Place the eggs in a medium pan, cover with cold water and bring to the boil. Set the timer and cook for 6 mins. Drain, run under cold water until cool enough to handle, then carefully peel away the shells. Cut into quarters and set aside.
  3. Meanwhile, place the salmon in frying pan, skin side up, add enough water to just cover, slowly bring to the boil, cover and simmer for 3-4mins, or until just cooked. Drain, then flake the flesh, discarding skin and bones.
  4. Melt the butter in a medium pan, add the onion and curry paste and cook for 1 min. Stir in the rice, salmon, créme fraiche and half the parsley, gently heat stirring to mix until piping hot. Season well with salt and pepper. Arrange in a serving dish and top with the eggs. Garnish with remaining parsley and serve.