Smoked Salmon Kedgeree
Lightly spiced curry rice with smoked salmon and soft boiled eggs
Prep Time 15 minutes
Cook Time 30 minutes
- 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
Calories: 454kcal | Carbohydrates: 5g | Protein: 29g | Fat: 36g | Saturated Fat: 26g | Cholesterol: 48mg | Sodium: 1365mg | Potassium: 584mg | Fiber: 1g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 8.2mg | Calcium: 68mg | Iron: 5.4mg