Salmon Kedgeree

by Barry Lewis

Cook time
30 mins


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

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!**