Tuesday, 15 July 2014

Slimming World - Smoked Salmon Kedgeree

Serves 4

Ready in 30 minutes
Freezer Friendly (not garnish)

Syns per Serving - Free on Extra Easy


1 small onion, peeled and finely chopped
397g/14oz cooked long-grain or basmati rice
100ml/3½ fl ox fish stock
312g/11oz canned green/puy lentils, drained and rinsed
312g/11oz hot-smoked salmon, flaked
a pinch of turmeric
2 tsp mild curry powder
4 boiled eggs (soft or hard, halved or quartered), to garnish
chopped flat-leaf parsley, to garnish
steamed asparagus, to serve


1. Place a large, non-stick frying pan over a medium heat. Add the onion and stir-fry for 3-4 minutes.

2. Turn the heat to high and add the rice and stock and stir fry for 3-4 minutes.

3. Add the lentils, smoked salmon, turmeric and curry powder and stir-fry for 3-4 minutes or until piping hot.

4. Remove from the heat and garnish with the boiled eggs and chopped parsley before serving with the steamed asparagus.

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