Smoked Trout Kedgeree: A Melange of Flavors and Cultures

Smoked Trout Kedgeree: A Melange of Flavors and Cultures


Kedgeree finds its roots in colonial India where "Khichri," a simple dish of rice and lentils, was adapted to suit British tastes. It traveled back to England and eventually incorporated smoked fish, usually haddock. In our version, we're elevating it with smoked trout ribbons, making it a wonderful fusion of cultures and tastes.

This hearty and nutritious dish is packed with protein from the trout and eggs, and offers a healthy dose of vitamins from the leeks, tomatoes, and peas. It's also an excellent source of omega-3 fatty acids, which contribute to heart health. Plus, the almonds add a crunchy texture and additional nutrients, making it a well-rounded meal.


  • 100ml White Basmati Rice, rinsed
  • 1.25ml Turmeric
  • 4g Fresh Parsley
  • 100g Leeks
  • 40g Smoked Trout Ribbons
  • 20g Almonds
  • 50g Peas
  • 15ml Lemon Juice
  • 50ml That Mayo (Original)
  • 5-10 ml Medium Curry Powder
  • 1 Tomato
  • 1/2 Onion, peeled & roughly sliced
  • Cooking Oil (olive or coconut)
  • Water
  • Eggs (optional)


  • Pot with lid
  • Mixing bowls
  • Frying pan
  • Lemon squeezer
  • Measuring cups and spoons


  1. Combine the rinsed rice, turmeric, and 200ml of salted water in a pot. Cover and bring to a boil. Lower heat and simmer until water is absorbed (8-10 mins). Remove from heat, let it steam for another 8-10 minutes, and fluff with a fork.

  2. As the rice simmers, prepare your vegetables and trout. Rinse and chop parsley, dice tomato, trim and chop the leek, and chop the smoked trout.

  3. Toast the almonds in a pan over medium heat until golden brown (2-4 mins). Remove and set aside.

  4. Heat oil in a pan over medium heat. Sauté the sliced onion and chopped leeks until golden brown (6-7 mins).

  5. Add cooked rice, diced tomatoes, and peas to the pan. Cook until heated (2-3 mins). Off the heat, mix in smoked trout, half of the lemon juice, and seasoning. In a separate bowl, blend the mayo with curry powder, remaining lemon juice, and seasoning.

  6. Serve the kedgeree topped with chopped parsley, a dollop of curried mayo, and a sprinkle of toasted almonds. Add eggs if you prefer.

Nutritional Info:

This dish serves as a wonderful source of protein, dietary fiber, and essential vitamins. Plus, the Omega-3 from the trout is great for heart health.

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