Smoked trout kedgeree
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Serves:     people
Notes from Anna

Our delicious combo of spicy rice, smoky oily fish and spinach makes for a light, tasty and healthy kedgeree packed with fibre, protein, vitamins and healthy fats.



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  1. Bring a large pan of water to the boil. Put the eggs in the pan and boil for 7 minutes. Drain the hot water, refill the pan with cold water and leave the eggs to cool.
  2. Rinse the rice in a sieve under running water. Put it in a saucepan and cover with water, add a pinch of salt and bring to the boil. Simmer for 25 minutes or until the rice is cooked.
  3. Meanwhile, peel and finely slice the onion. Wash, deseed and finely chop the chilli. Rinse the spinach leaves. Flake the trout fillets taking care to remove any bones.
  4. Warm the oil in a large frying pan. Add the onion and chilli, sprinkle with a little salt and cook over a very low heat for a few minutes until the onion softens. Add the turmeric and curry powder and cook for one minute.
  5. Stir in the cooked rice. Add the spinach leaves and cook until they are wilted. Add the flaked trout.
  6. Shell the boiled eggs and cut them in half. Pile the rice mixture on to plates, top with the eggs and serve immediately.

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