Salmon kedgeree


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Breakfasts: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

An old favourite with a twist: salmon and dill replace the traditional smoked haddock. Prepare the ingredients the day before.


  • 2 eggs, at room temperature
  • 5O g ( oz) unsalted butter


  1. Bring a small pan of water to the boil, gently put in the two eggs, return to the boil and simmer for 7 minutes. Remove with a spoon and place in a bowl of iced water to cool. Tap the shells with the back of a spoon to craze them, then peel. Roughly chop the eggs on a plate. The yolks should still be a little moist.
  2. Melt the butter in a frying pan, add the salmon