Name: Smoked Trout Kedgeree
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3-4
Cuisine: Anglo-Indian Inspired
Ingredients: 1 cup basmati rice; 2 cups water or vegetable stock; 200–250 g smoked trout (ribbons or flakes); 3 eggs (optional); 1 small onion, finely chopped; 2 tbsp butter or olive oil; 1 tsp mild curry powder; ½ tsp turmeric; ½ tsp ground cumin (optional); Zest of ½ lemon; Juice of ½ lemon; Salt; Black pepper; 2 tbsp parsley or dill, chopped; 2 tbsp spring onion, sliced; Peas; Spinach

Smoked Trout Kedgeree is a comforting, protein-rich rice dish inspired by the classic Anglo-Indian breakfast. Fluffy basmati rice is gently folded with smoked trout, warm spices, and fresh herbs, then topped with jammy eggs and bright lemon.

The smokiness of the trout pairs beautifully with mild curry spices, while lemon zest and fresh herbs keep the dish fresh and balanced. It’s hearty enough for dinner, yet elegant enough for brunch.

This dish is perfect when you want something warm, nourishing, and deeply satisfying with minimal effort.

Smoked Trout Kedgeree

Rated 5.0 stars by 1 users

Cuisine

Anglo-Indian Inspired

Author

Healthythandi

Servings

3-4

Prep Time

10 minutes

Cook Time

20 minutes

A comforting smoked trout kedgeree made with basmati rice, warming spices, fresh herbs, and jammy eggs. Perfect for brunch or a protein-rich dinner.

Ingredients

Rice Base

1 cup basmati rice
2 cups water or vegetable stock

Protein

200–250 g smoked trout (ribbons or flakes)
3 eggs (optional)

Aromatics & Spices

1 small onion, finely chopped
2 tbsp butter or olive oil
1 tsp mild curry powder
½ tsp turmeric
½ tsp ground cumin (optional)

Bright Finish

Zest of ½ lemon
Juice of ½ lemon
Salt
Black pepper

Herb Finish

2 tbsp parsley or dill, chopped
2 tbsp spring onion, sliced

Optional Add-ins

Peas
Spinach

Method

Cook the Rice

Add basmati rice and water or stock to a pot with a pinch of salt.
Cook for about 12 minutes until tender.
Fluff the rice with a fork and set aside.

Boil the Eggs

Bring a small pot of water to a boil.
Add the eggs and cook for 6–7 minutes for slightly jammy yolks.
Cool in cold water, peel, and cut into halves or quarters.

Prepare the Kedgeree Base

Heat butter or olive oil in a large pan.
Add the chopped onion and cook for 4–5 minutes until soft.
Add curry powder, turmeric, and cumin.
Cook for about 30 seconds to bloom the spices.

Assemble the Kedgeree

Add the cooked rice and flaked smoked trout to the pan.
Gently fold everything together so the trout stays in soft flakes.
Add lemon zest, lemon juice, and black pepper.
Warm everything through for 2–3 minutes.

Finish & Serve

Top the kedgeree with boiled eggs, chopped herbs, and sliced spring onion.
Serve warm.

Recipe Note

Smoked trout is delicate, so fold it gently into the rice
Lemon zest brightens the dish and balances the richness of the fish
Jammy eggs give the kedgeree a creamy texture when the yolks break

Optional serving idea:

Add a spoon of yogurt or crème fraîche for a cooling contrast