Salmon kedgeree

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Other recipes Originally from Cooking for one and two by Rosemary Wadey.

Salmon Kedgeree - serves 1


  • 40g basmati rice (white)
  • 175g salmon cooked in microwave for 1min 50 secs.
  • 15g butter
  • 1 onion
  • 1 clove garlic
  • 5ml Tikka spice powder
  • 1 hard boiled egg
  • 10ml parsley
  • 30ml natural yoghurt


  1. Boil rice normally and drain. If you don't have a boiled egg to hand, it could be done in the same pan..
  2. While that's happening, melt butter and cook onion and garlic until soft - once hot, 30-50ml of cold water helps that happen while keeping onions clear not browned.
  3. Add rice, salmon and herbs and spice. Stir thoroughly.
  4. Take off heat and add yohurt stirring well. Add the egg and serve immediately.

You can make this a little special by tipping out the rice mixture onto a plate and adorning the pile with thinly sliced egg, fanned out on top.

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