Roast and Smoked Salmon Kedgeree; new bod for Barb

Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast.

In summer we smoke the salmon, using our smoker or a kettle grill, for about 20 minutes.

In winter I used a combination of fresh, roasted salmon and purchased Irish smoked salmon.

Since we have it as a main course, rather than a small amount as part of a larger meal, I think all smoked salmon would be too rich.

Use all of either or whatever mix appeals to us.

We were happy with this…. (Yes, even mon mari liked it.)

Roast and Smoked Salmon Kedgeree

Total time: 30 minutes


  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) chicken stock
  • 6oz (180gr) fresh salmon
  • 1 tsp lemon juice
  • 1 tsp soy sauce
  • 1 tsp olive oil
  • 6oz (180gr) smoked salmon
  • 2 eggs, hard boiled
  • 1 onion
  • 2 tbs butter, divided
  • 1 tbs olive oil
  • 2 tbs Greek or plain yogurt
  • 3 tbs snipped fresh parsley
  • 1 tbs lemon juice

Smoked Salmon Kedgeree


  • Melt 1 tbs butter in small saucepan over medium heat.
  • Add rice and sauté, stirring for 1 – 2 minutes.
  • Add stock, cover and cook for length of time on package.
  • Mix 1 tsp lemon juice, soy sauce and 1 tsp olive oil.
  • Put fresh salmon on a baking tray, brush with lemon mixture and roast, 375F (185C) for 12 – 15 minutes, or until done.
  • Hard boil eggs if needed.
  • Thinly slice onion.
  • Heat remaining 1 tbs of butter and oil in large nonstick skillet.
  • Add onions and sauté until tender and transparent.
  • To finish:
  • Peel eggs and cut into eighths.
  • Cut roasted salmon into large pieces and smoked salmon into smaller pieces.
  • When onions are ready add rice to skillet along with yogurt, lemon and parsley.  Mix well and heat through.
  • Add smoked salmon and mix gently.
  • Spoon onto a platter, add roast salmon, eggs, and serve warm. 

Print Recipe

Did you hear the latest in the ongoing Barbie debate?

She’s getting a new bod!

Well, at least three new bodies – to more appropriately reflect reality, they say.

There have been complaints over her excessively long legs and tiny waist for years. I think if she were an actual human she would be about 7 feet tall, 5 feet of which would be legs, and weigh around 90 lbs.

Yes, of course she wasn’t proportioned correctly.

Neither are Cabbage Patch Dolls and no one complains about them…..

Such a natter about dolls – why isn’t more said about the ‘real’ Barbies…. aka models?

According to an article in our local paper, France is now requiring models to have a doctor’s certificate attesting to their health. Harvard researchers are calling on the US to do the same. According to some studies many models fall below the official UN starvation index of a BMI of 16.

France is also mandating that photos of models that have been ‘photo-shopped’ to make them look even thinner have to carry a ‘photo retouched’ label.

But let’s get the dolls sorted out first….. Priorities, and all that.

Last update on January 29, 2016

3 thoughts on “Roast and Smoked Salmon Kedgeree; new bod for Barb”

  1. I grew up with kedgeree. I loved it. It certainly made an appearance over Easter, probably my mother served it in Good Friday. She had been bought up as a strict Anglican and does not eat meat on Good Friday. I do not know why and never asked ?

  2. Wow, kedgeree is markedly different from the kitcheree (based on one served to us in Calcutta) that we had for breakfast the other day – small yellow lentils, rice, potatoes, ginger, butter, mustard seeds, cumin and zero fish. Kedgeree looks delicious!

    Good point about not worrying about the shape of the plastic doll but concentrating instead on the in-the-flesh dolls. I am reminded of the time I came back from India, where I had been quite sick and came home two sizes smaller than I had gone (and I was relatively thin when we embarked). An anorexic corp-de-ballet dancer saw me and said, “Wow! You look fantastic.” I knew then that I HAD to gain back those two sizes.

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