Salmon Kedgeree

by Barry Lewis

Cook time
30 mins
Ingredients Method

Ingredients

250g basmati rice
400g salmon skinless & boneless
2 eggs
handful fresh peas
1 onion, finely chopped
2tbsp mild chilli powder
lemon and lime zest
good handful grated parmesan
freshly chopped coriander
vegetable stock cube

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In this video recipe Barry puts his own spin on kedgeree using salmon and replacing the more traditional curry powder with a chilli punch. A really great dish for lunch or dinner that’s quick, cheap, easy and healthy – give it a go!

**note this makes is quite a mild dish so feel free to add more herbs, spices, lemon & lime juice & zest – personalise it!**

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