Salmon Kedgeree

Preparation info
  • Serves


    • Difficulty


Appears in
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


  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