Salmon Kedgeree

Preparation info

  • Difficulty


  • Serves


Appears in

Shaun Hill's Cookery Book

Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Almost as famous a breakfast dish as bacon and egg, but rather less widely cooked. The ratio of fish to rice is a question of taste and pocket. Most important is to fry the curry powder for a few seconds before adding the milky cream in which the fish has cooked. Forget this detail and the kedgeree will have a raw crude flavour.


  • 8 oz (225 g) salmon fillet
  • salt and freshly ground black pepper
  • fl oz (65 ml) milk
  • fl oz (65 ml) double cream
  • 4 oz (100 g) Patna rice
  • 1 small knob ginger, chopped
  • 1 oz (25 g) unsalted butter
  • 1 teaspoon curry powder
  • 2 hard-boiled eggs
  • juice of ½ lemon
  • a sprig of fresh parsley, chopped


  1. Place the salmon in an ovenproof dish, and season with salt and pepper. Pour in the milk and cream and cover the dish with either a tight-fitting lid or silver foil. Bake in a moderate oven at 350°F (180°C) Gas 4 for 20 minutes until cooked.
  2. At the same time boil the rice in plenty of salted water, about 20 minutes., Drain off and keep to one side.
  3. In a medium-sized saucepan fry the chopped ginger in the butter until brown. Lift the pan off the heat and add the curry powder. Stir for a few seconds while the powder cooks.
  4. Pour on the cooking liquor from the salmon and bring to the boil. Let this simmer for 2 minutes.
  5. Add the rice. Shell the boiled eggs, roughly chop them and mix these also in the kedgeree.
  6. Separate the fish into flakes and add to the saucepan.
  7. Finish the kedgeree with a little lemon juice and roughly chopped parsley.