Smoked Salmon Kedgeree

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 40 mins

An Indian classic for the American kitchen.

smoked salmon kedgeree
Mark Boughton

Look for vacuum-packed smoked or flavored salmon fillets for this rice dish, which makes a wonderful breakfast or dinner.


2 cups water
2 cups bottled clam juice
2 cups long-grain white rice
1 tablespoon curry powder
1/4 cup vegetable oil
1 onion, chopped
1/2 cup frozen green peas
1/2 cup fresh or frozen corn kernels
4 hard-cooked eggs, chopped
1 (10-oz) hot-smoked salmon, broken into chunks
1/4 cup chopped flat-leaf parsley, optional


  1. Bring water and clam juice to a boil; add rice and curry powder. Cover, reduce heat, and simmer 15 to 20 minutes, until liquid is absorbed.
  2. Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes.
  3. Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes.
  4. Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley.

Recipe by Martin Booe.



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