This hearty rice dish is lightly spiced with curry and includes smoked salmon flakes and jammy soft eggs. It’s perfect for breakfast, brunch or even dinner!
This post was sponsored by Pete and Gerry’s Organic Eggs.
Kedgeree is a dish that I grew up with but I’m not exactly sure if it would be described as British food? It’s definitely popular back home and I remember seeing it in most stores but here in the United States, not so much.
Smoked Salmon Kedgeree is basically salmon, which can be cooked multiple ways, rice and hard boiled eggs. Curry is a traditional spice to use as well as cumin. Kedgeree is influenced by Indian flavors but became popular in the United Kingdom when colonies of Brits returned home.
Because eggs are an important part of any kedgeree, It was the perfect dish to make with Pete and Gerry’s Organic Eggs. Instead of hard boiling the eggs I took them out of their hot water bath after seven minutes which gave the yolks that soft jammy texture. Usually for a hard boiled egg I’d cook them for 8-9 minutes. You can see why Pete and Gerry’s are premium eggs by how golden the yolks are, that’s because the hens roam stress free, enjoying life and producing all organic and Certified Humane quality eggs for small family farms who then pass them on to you. Pete and Gerry’s Organic Eggs are top tier eggs and you can really taste the difference!
how to make salmon kedgeree
- Prepping the eggs
Boil the eggs for seven minutes or longer if you prefer a more firm yolk. Let cool and peel.
- Make the kedgeree
Slowly simmer the remaining ingredients together until the rice is soft. Fold the salmon through the rice and add the sour cream.
- Add the eggs
Slice the eggs in half and add to the kedgeree and serve.
FAQ’s about making salmon kedgeree
Kedgeree came from an Indian spiced lentil dish called khichiri. The colonists brought it back and adapted the name to kedgeree.
You can eat it either way. My favorite is to eat it hot and then if I have any leftovers, store them in the fridge and eat it cold the next day.
Bring a pot of water to a full rolling boil and then gently add your Pete and Gerry’s Organic Eggs to it. I like to place each egg on a spoon and lower them into the water instead of dropping them by hand which can cause them to crack. If I’m making soft boiled eggs for my kids at breakfast, I’ll set a timer for six minutes. An egg for a salad will take seven minutes and nine minutes should get you a nice hard boiled egg without that yucky gray ring around the yolk. As soon as you drop the eggs into the water is when you set the timer even though it’ll take a minute to come back to a rolling boil.
Yes, poached salmon works well as does any cooked salmon. Just roughly crumble it up into flaky chunks and gently fold through the rice mixture. Don’t mix too much though because you want to have good sized chunks of fish in the finished dish.
More tasty salmon recipes!
Smoked Salmon Kedgeree
- 1/2 cup chicken broth
- 1 cup coconut milk
- 1 cup uncooked basmati rice
- 1 pinch nutmeg
- 1/2 tsp curry powder
- 1/4 tsp cumin
- 1 tbsp lemon juice
- 1/4 cup sour cream
- 10 oz smoked salmon
- 4 large Pete and Gerry's Organic Eggs
- 1 pot water about 1 quart
- In a medium sized pot, bring the broth and coconut milk to a simmer and add the rice, nutmeg, curry, cumin and lemon juice.
- Stir to combine and cook covered on low for about 30 minutes or until the rice is soft and most of the liquid has evaporated.
- In another pot bring the water to a rolling boil and then carefully add the eggs.
- Set a time for seven minutes and then scoop each egg out of the water into a bowl to cool before peeling.
- Once the rice is ready, use a fork to fluff it up and fold the sour cream and salmon through the rice. Season with salt and pepper.
- Peel each egg and slice in half adding the eggs to the rice. Serve at once