Photo: Caroline Attwood
Salmon Kedgeree
10 ingredients
Serves 4
openrecipes
A quick and easy twist on this classic dish.
Estimated Nutrition (whole recipe, rough)
657
Calories
33g
Protein
31g
Fat
61g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pouch Tilda British Curry Rice
- 1 large knob butter
- 4 spring onions, finely shredded
- Handful parsley, finely chopped
- Zest of 1 lemon
- Juice of ý a lemon
- 1 cooked salmon fillet, or 200g left over salmon
- Salt & Pepper
- Lemon Wedges
- 2 hard-boiled eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes