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Inverawe Kedgeree

Inverawe Kedgeree

Bursting with flavour this dish is a must for all lovers of Asian foods. Can be eaten hot or cold. Serves 4


  • 250g (8oz) basmati or long grain rice
  • 75g (3oz) butter
  • 6 spring onions, trimmed & chopped
  • 1 tsp favourite curry powder
  • 2-3 tblsp chopped fresh parsley
  • sea salt and freshly ground black pepper
  • 350g (12oz) smoked salmon trimmings, chopped or flaked roast smoked salmon
  • 2-3 hard boiled eggs, peeled and quartered


  1. Cook the rice according to the manufacturer's instructions and drain.
  2. Melt the butter in a saucepan and add the spring onions and curry powder and cook gently for 2 minutes.
  3. Stir in the salmon and cook until the trimmings start to turn opaque or the roast salmon is heated through.
  4. Stir in the rice, parsley, salt and pepper to taste, cover and reheat gently for 5 minutes.

To Serve

Tip into a dish and decorate with the egg.

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