The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Smoked Salmon Kedgeree with Sweet Peppers
Dinner on the table in 20 minutes? No problem with our ‘mindful’ kedgeree. You sizzle brown rice with sweet onion, peppers and peas. Add pep with curry powder, then top with protein-packed boiled eggs and sustainably sourced smoked salmon.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 romano pepper
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 garlic clove
- 300g peas
- 200g smoked salmon (Fish)
- 1 unwaxed lemon
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 4 egg (Eggs)
- 4cm fresh ginger
- 1 onion
Nutritional Information
Calories: 468
Protein: 28g
Carbs: 49g
Fat: 18g
Smoked Salmon Kedgeree with Sweet Peppers
Dinner on the table in 20 minutes? No problem with our ‘mindful’ kedgeree. You sizzle brown rice with sweet onion, peppers and peas. Add pep with curry powder, then top with protein-packed boiled eggs and sustainably sourced smoked salmon.
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Cooking Instructions
- Bring a small saucepan filled with hot water to a boil. Carefully lower the eggs into the pan using a spoon. Boil for 7 mins then remove, run under cold water and carefully peel then cut in half.
- Finely slice the onion. Finely chop or grate the garlic and ginger. Slice the peppers into 2cm thick strips. Dissolve the stock cube in a jug with 200ml hot water.
- Heat a large saucepan with 1 tbsp oil on medium heat. Add the onion, garlic, ginger and peppers and cook for 7-8 mins, until softened. Add the peas, curry powder and stock. Cover with a lid and cook for 4 mins. Add the rice and cook for another 2 mins, until piping hot. Season with sea salt and black pepper.
- Meanwhile, roughly slice the salmon into bite-sized pieces. Quarter the lemon. Season the rice with the juice from 2 lemon wedges.
- Serve the rice topped with the salmon, eggs and remaining lemon wedges.
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