Hot-smoked trout kedgeree
serves 2
Easy
Total time:
The easiest kedgeree recipe we've ever created means you can enjoy this weekend favourite in the week. Using microwaveable rice, and hot-smoked trout, as well as the traditional spices of curry powder and chilli all the traditional elements are there - the only difference is that it's ready in half the time!
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- 3 eggs
- 250g pack (we used Veetee basmati) microwaveable basmati rice
- 2 spring onionssliced
- 1 red chillifinely chopped
- butter
- 2 tsp curry powder
- 150g pack hot-smoked troutflaked
- a small bunch parsleyroughly chopped
- to serve lemon wedges
Nutrition: per serving
- kcal457
- fat20.7g
- saturates0g
- carbs35.7g
- sugars0g
- fibre2.5g
- protein33.3g
- salt2.2g
Method
step 1
Drop the eggs into boiling water for 7 minutes. Drain under cold water and shell. Microwave the rice for 2 minutes.
step 2
Meanwhile, cook the spring onion and chilli in a small knob of butter in a non-stick pan. Add the curry powder and cook for a minute then add the rice and stir well. Toss through the trout until warmed. Stir in the parsley.
step 3
Divide between 2 dishes and top with halves of egg. Serve with lemon wedges to squeeze over.
