Creamy Salmon Kedgeree

A flavoursome and hearty salmon dish.


  • 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)


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


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