Recipes
More recipesDhruv’s Salmon Kedgeree
This kedgeree gets a delicious twist with the new Tilda British Curry Rice, created by MasterChef 2010 winner Dhruv Baker.
Preparation
- Heat the butter in a large frying pan
- Add the spring onions and fry gently until softened
- Add the Curry rice, lemon zest and juice. Stir well
- Add the salmon and heat through until piping hot
- Season well with salt and pepper and stir in the parsley
- Serve with lemon wedges and quartered hard-boiled eggs
Ingredients
- 1 pouch Tilda British Curry Rice
- 1 large knob butter
- 4 spring onions, finely shredded
- Handful parsley, finely chopped
- Zest of 1 lemon
- Juice of ½ a lemon
- 1 cooked salmon fillet, or 200g left over salmon
- Salt & Pepper
- Lemon Wedges
- 2 hard-boiled eggs
