Savory Smoked Salmon Kedgeree

If you ask me, kedgeree is one of those breakfast-for-dinner dishes that just makes sense.

This Anglo-Indian rice dish takes classic smoked salmon to new heights with aromatic spices and perfectly cooked eggs. The fluffy basmati rice soaks up all the curry flavors while flaky fish adds richness to every bite.

It’s made with simple ingredients you might already have in your pantry, plus that smoky salmon that makes everything feel a bit fancy. Soft-boiled eggs and fresh herbs bring the whole dish together.

It’s a cozy meal that works any time of day, perfect for those nights when you want something different but comforting.

What Kind of Salmon Should I Use?

For kedgeree, you’ve got two great options – hot smoked salmon or cold smoked salmon, and each will give you slightly different results. Hot smoked salmon has a flakier texture and more intense smoky flavor, making it the traditional choice for kedgeree. Cold smoked salmon (the kind you’d put on a bagel) works too, but it will give you a silkier texture and more delicate smoke flavor. If you’re using hot smoked salmon, look for pieces that are moist and flaky, not dry or overly firm. And here’s a handy tip – if you’re using cold smoked salmon, add it to the dish right at the end to prevent it from becoming too tough from the heat.

Options for Substitutions

This kedgeree recipe can be adapted with several substitutions if you need them:

• Clarified butter: Regular butter or ghee works perfectly here. You can also use coconut oil or regular cooking oil, though you’ll miss some of that rich buttery taste.
• Basmati rice: While basmati gives the best results with its fluffy texture and aroma, you can use jasmine rice or long-grain white rice. Just cook according to package instructions.
• Smoked salmon: Hot or cold smoked salmon both work well. You could also use smoked trout, smoked mackerel, or even canned salmon in a pinch – though the flavor will be different.
• Leek: No leeks? Use a medium onion or 2-3 shallots instead. Just make sure to dice them finely.
• Fresh herbs: If you can’t find fresh coriander or dill, use dried versions (about 1 teaspoon each), though fresh really does work better for garnishing.
• Whole spices: If you don’t have whole spices (cumin, fennel, mustard seeds), use ground versions but reduce the amount to 1/4 teaspoon each and add them with the curry seasoning.

Watch Out for These Mistakes While Cooking

The biggest challenge when making kedgeree is getting the rice texture right – using freshly cooked rice can lead to a mushy final dish, so it’s best to use day-old rice that’s been chilled in the fridge, which helps maintain distinct grains. Another common mistake is rushing the spice-blooming process – take your time to properly toast the cumin, fennel, and mustard seeds in the clarified butter until they become fragrant, usually about 30-45 seconds, as this releases their essential oils and deepens the flavor of your dish. When adding the smoked salmon, be careful not to break it up too much while stirring – fold it in gently at the very end and let it warm through for just a minute or two, as overcooking will make it tough and dry. For the best results, let the kedgeree rest for 5 minutes after cooking, covered, which allows the flavors to meld together while keeping everything hot.

What to Serve With Kedgeree?

This Anglo-Indian rice dish is pretty filling on its own, but there are some nice sides that can round out your meal. A simple cucumber raita or plain yogurt helps balance the curry spices and adds a cool, creamy element to each bite. For some extra veggies, try serving steamed green beans or asparagus on the side – they’re light enough not to overshadow the kedgeree but still add some nice color and crunch to your plate. If you want to keep things traditional, a pot of English breakfast tea makes the perfect beverage pairing for this breakfast-turned-anytime meal.

Storage Instructions

Keep Fresh: Pop your kedgeree in an airtight container and keep it in the fridge for up to 3 days. The flavors actually get better as they meld together overnight, making this a great make-ahead dish for busy weekdays.

Prepare Ahead: You can cook the rice, boil the eggs, and prep all the spices a day before. When you’re ready to eat, just combine everything and warm it up. If you’re meal prepping, store the fresh herbs separately to keep them crisp.

Warm Up: To enjoy your leftover kedgeree, gently heat it in a pan with a splash of water to prevent the rice from drying out. Or microwave it in short bursts, stirring in between. The eggs can be served cold or at room temperature – whatever you prefer!

Preparation Time	10-15 minutes
Cooking Time	15-25 minutes
Total Time	25-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 70-80 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

For the kedgeree:

• 2 large tomatoes (chopped into 1/2-inch pieces)
• 1 leek (white part only, finely chopped)
• 2 tbsp clarified butter
• 2 bay leaves
• juice from 1 lemon
• 1 tbsp mustard seeds (brown or yellow works well)
• 1 tbsp fresh ginger (finely grated)
• 1 1/2 tsp sea salt flakes (like Maldon, for a clean taste)
• 1/2 tsp fennel seeds
• 2 garlic cloves (finely minced for better flavor distribution)
• 1/2 tsp cumin seeds
• 4 cups cooked basmati rice (cooled, day-old rice is ideal for texture)
• 7 oz smoked salmon fillets (flaked into bite-sized pieces)
• 2 tbsp curry seasoning blend (mild or medium, depending on preference)

For the garnish:

• fresh dill (finely chopped)
• fresh cilantro (roughly chopped)
• 2 hard boiled eggs (halved)
• lemon wedges

Step 1: Sauté the Aromatics

Heat ghee in a large sauté pan or frying pan over medium heat.

Add garlic, ginger, bay leaves, cumin seeds, fennel seeds, and mustard seeds.

Sauté the mixture for a few seconds until the seeds start to crackle and become fragrant, releasing their essential oils.

Step 2: Cook the Leek and Tomatoes

Add the leek to the pan and sauté for a minute or two until it starts softening and caramelizing.

Follow with the addition of the tomatoes and cook for another minute or two until they become glazed and softened, creating a flavorful base.

Step 3: Incorporate Rice and Spices

Add the cooked basmati rice, curry powder, lemon juice, and salt to the pan.

Mix well to ensure the spices are evenly distributed throughout the rice.

For ease, use a potato masher to break down the rice and blend the spices thoroughly instead of a large spoon.

Step 4: Add Salmon and Finalize Cooking

Flake the cooked salmon fillets and add them to the pan.

Mix thoroughly to combine.

If the mixture appears too dry, reduce the heat and add 2 tablespoons of water.

Cover the pan and cook for 2-3 minutes until everything is warmed through and well-incorporated.

Step 5: Garnish and Serve

Garnish the dish with boiled eggs, lemon wedges, fresh coriander, and dill for added flavor and visual appeal.

Serve hot, accompanied by a side of raita to complement the spices and balance the flavors.