Smoked Salmon Zesty Kedgeree with Soft-Boiled Eggs

Smoked salmon kedgeree with basmati rice, capers, and soft-boiled eggs on a white serving plate.

Kedgeree is a delicious, gluten-free rice dish with roots in British-Indian cooking — traditionally made with smoked fish like haddock, this version swaps in hot smoked salmon that pairs beautifully with our zesty Bombay Bonanza Rub. You get chunky flakes of fish, warm, spiced rice, and oozy soft-boiled eggs all in one dish. It’s mild, high in protein, and easy to dial up with a sprinkle of chilli flakes. If you’ve never tried kedgeree and love smoked fish — this one’s a must.

Ingredients

  • Serves: 4
  • Prep Time: 10 minutes   Cook Time: 25 minutes
  • Total Time: 35 minutes

  • 1 ½ cups basmati rice
  • 2 cups vegetable or chicken stock
  • 3 tablespoons Bombay Bonanza Rub
  • 3 tablespoons butter
  • 2 onions, diced
  • 1 teaspoon salt
  • 3 garlic cloves, chopped
  • 1 tablespoon fresh ginger, chopped
  • ½ cup flat-leaf parsley, chopped
  • 1 spring onion, sliced
  • 2 tablespoons capers (optional)
  • 400g hot smoked salmon
  • 1 lemon, zested and juiced
  • 1 lemon, cut into wedges
  • 4 soft-boiled eggs, halved

    • Method

    1. Rinse basmati rice well. Cook with stock, 1 tbsp Bombay Bonanza, and 1 tbsp butter. Set aside.
    2. In a large pan, melt 2 tbsp butter. Add onion, 2 tbsp Bombay Bonanza, and salt. Sauté until soft.
    3. Add garlic and ginger. Cook until fragrant.
    4. Stir in cooked rice, parsley, spring onion, capers, lemon zest and juice. Mix gently and warm through.
    5. Break smoked salmon into pieces. Arrange over the rice. Top with soft-boiled eggs and lemon wedges.

    Tips

    • Add a squeeze of lemon before serving to brighten up the dish.
    • For a gluten-free side, pair with leafy greens or roasted asparagus.
    • Want more heat? Add chilli flakes or chopped fresh chilli with the onions.
    • Swap smoked salmon for smoked chicken or tofu to mix it up.
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