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Smoked Salmon Kedgeree

Lightly spiced curry rice with smoked salmon and soft boiled eggs
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2
Calories 454kcal
Author foodnessgracious


  • 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