Salmon & Coriander Kedgeree

Kedgeree actually originated in India and began its life as khichari, a dish of rice and lentils, but it slowly transformed into the current dish during the time of the British Raj. Made of succulent flaked salmon with a spicy rice and coriander, Kedgeree is considered a breakfast dish but you can enjoy it as a light lunch or evening meal.



  • 15 mls olive oil
  • 4 chopped shallots
  • 25 grams basmati rice
  • 450 ml (¾ pint) hot fish stock
  • 100g  (3½oz) frozen peas
  • 300 grams salmon flakes
  • chopped coriander
  • lime wedges to squeeze over.


  1. Heat 1 tbsp olive oil in a large pan over a low heat
  2. Fry 4 chopped shallots for 5 min or until soft.
  3. Add 225 g (8oz) basmati rice and stir to mix everything together.
  4. Pour in 450 ml (¾ pint) hot fish stock .
  5. Cover and cook for 10 min over a low heat until rice is almost cooked and most of the liquid has been absorbed.
  6. Add 100 g (3½oz) frozen peas and 300 g (11oz) salmon flakes .
  7. Cook, uncovered, for 2 – 3 min or until peas are tender.
  8. Season, scatter over a handful of chopped coriander and serve with lime wedges to squeeze over.

Serves 4 – Serving Size 1/4 recipe – Nutrition Per Serving
Calories: 310; Fat: 7g; Carbohydrate: 51g