british

Kedgeree with Smoked Salmon, Egg, and Peas

Name: Kedgeree with Smoked Salmon, Egg, and Peas
Yield: 1 serving
Cuisine: british
Ingredients: 70 g basmati rice (dry); 120 g smoked salmon; 60 g egg; 90 g frozen peas; 12 g butter; 40 g spring onion; 4 g curry powder; 15 g lemon juice; 1 g black pepper; 1 g salt

This dish pairs smoked salmon with egg, frozen peas and basmati rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

77 g Carbohydrates

22 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g basmati rice (dry) 255 kcal
120g smoked salmon 140 kcal
60g egg 86 kcal
90g frozen peas 73 kcal
12g butter 86 kcal
40g spring onion 16 kcal
4g curry powder 12 kcal
15g lemon juice 5 kcal
1g black pepper 3 kcal
1g salt 0 kcal

Cooking instructions

basmati rice (dry)
Rinse the rice and cook in lightly salted water until tender, about 12 minutes. Drain well.
egg
Meanwhile, boil the egg for 8-9 minutes, then cool under cold water and peel.
butterspring onion
Heat butter in a frying pan over medium heat. Add spring onion and cook 2 minutes.
basmati rice (dry)frozen peascurry powder
Stir in curry powder and cook 30 seconds. Add cooked rice and peas, tossing to coat and warm through.
smoked salmonlemon juiceblack peppersalt
Flake in the smoked salmon and gently fold through. Add lemon juice and season with black pepper and a little salt if needed.
egg
Serve topped with the chopped boiled egg.