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Smoked Salmon Kedgeree

serves 1 - 3  time 30 mins  



3 eggs
1 red onion

175 g (6 oz) long grain rice

hot smoked salmon (4 oz per portion)

1 tbsp olive oil

1 tbsp curry paste

4 tbsp low-fat natural yoghurt

2 tbsp fresh, chopped parsley

Cooking Method

1. Cook the eggs in a pan of simmering water for 8 minutes until hardboiled.

2. Meanwhile chop the onion and cook the rice as per packet instructions. Drain well.

3. Flake the salmon.

4. Heat the oil in a pan and cook the onion for 5 minutes. Add the paste and cook for 1 minute.
5. Stir in the rice and salmon and heat through thoroughly, stirring occasionally.

6. Stir in the yoghurt.

7. Shell the eggs and cut into quarters.

8. Serve the kedgeree on hot plates and top with the eggs and parsley.


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 salmon recipes