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Hot Smoked Salmon Kedgeree

hot smoked salmon kedgeree



1 C white rice, uncooked

2 t cumin seeds

2 t coriander seeds

5 t olive oil

2 onions, sliced

1 t salt

½ t paprika

½ t garam masala

500g hot smoked salmon, broken into bite-sized pieces

225g frozen peas, defrosted under a cold tap

50ml cream

2 T finely chopped fresh coriander

2 T finely snipped fresh chives

4 freerange eggs, hard-boiled, peeled and quartered

1 lemon, cut into wedges



  1. Cook rice according to packet directions, set aside.
  2. Put a large, deep frying pan over a medium heat. Add the cumin and coriander seeds and stir until they begin to pop. Be careful not to burn them. Crush to a fine powder in a spice grinder or pestle and mortar.
  3. In the same pan, warm the oil over a medium heat. Add the onions and salt and cook for 5 minutes, or until soft and translucent. Add the ground spices, including the paprika and garam masala, reduce the heat to low and cook for 5 minutes.
  4. Increase the heat to medium and add the rice. Stir until it is coated with all the spices. Add the hot-smoked salmon and peas and cook until they are warmed through.
  5. Take off the heat and stir in the cream, coriander and chives. Top with the eggs. Serve with a wedge of lemon.


Serves 4-6.

Recipe adapted from BBC Food.


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