Hot ‘n’ Happy Smoked Salmon Kedgeree

Hot ‘n’ Happy Smoked Salmon Kedgeree

Salmon is a great source of omega 3, which can increase mood, alertness and boost concentration. Probiotic yoghurt is full of good bacteria which helps keep the gut healthy and boost the immune system. It is believed that there is a strong link between a healthy gut and a happy brain and that gut bacteria can have a wide ranging effect on brain chemistry.


  • 1 onion (approx. 60g), chopped
  • 1 clove garlic, chopped
  • 1 tbsp. olive oil
  • 3cm piece ginger, finely chopped
  • 2 tsp. medium curry powder
  • Pinch chilli flakes (optional)
  • 1 tsp. turmeric (optional)
  • 1 bag (250g) of wholemeal basmati rice (e.g. Tilda steamed brown basmati rice)
  • 1 pack of hot smoked salmon approx. 180g (or 140g smoked mackerel fillets), skin removed
  • 100g frozen peas
  • 100g spinach
  • 2 eggs
  • 1 x 15g bunch coriander, chopped (optional)
  • 2 tbsp. 0% natural probiotic yogurt (e.g. Yeo Valley 0% fat natural yogurt)

Preparation time:

Cooking time:

Skill level:





  1. Place the eggs in a pan of boiling water and cook for 5 minutes for soft boiled eggs or longer if preferred. Take off the heat and run under cold water before peeling the eggs and placing to one side.

  2. In a pan gently heat the olive oil with the onion, garlic, ginger, curry powder, turmeric and chilli for 1 minute before adding 4 tbsp. water and popping a lid on the pan. Sweat the onion gently for 5-10 minutes until soft. Then add the frozen peas and cook for a few more minutes until the peas defrost.

  3. Now add the spinach and place the lid on the pan until the spinach is wilted.

  4. Cook the rice as per the packet instructions and then add to the peas and spinach. Stir well.

  5. Serve the rice with the salmon flaked on top and then the egg (cut into halves or quarters). Garnish with yogurt and coriander.

Nutritional information per serving:









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