• 50 g butter
  • 1 large onion (finely chopped)
  • 175 g long grain rice (cooked until just tender)
  • 500 g cooked salmon (boned and flaked)
  • 3 hard-boiled eggs (roughly chopped)
  • 2 tblsp parsley (finely chopped)
  • 150 ml cream
  • salt and freshly ground black pepper
  • 1 tsp chives (finely chopped to garnish)


  • Melt half the butter in a large pan, add the onion and fry until it is soft.
  • Stir in the cooked rice, and season well with salt and pepper.
  • Add the salmon, eggs, parsley and cream, folding them carefully into the rice to prevent the fish and eggs from breaking up too much.
  • Pile the kedgeree into an ovenproof dish.
  • Grease a sheet of foil with the remaining butter and use to cover the dish.
  • Heat thoroughly in a preheated oven, 180°C (350°F/Gas 4) for 15 minutes.
  • When hot, serve sprinkled with the chives.