What are the main ingredients in Smoked Trout Kedgeree?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Butter (optional)

What is the nutritional information of Smoked Trout Kedgeree?

Calories: 923, Carbs: 131 grams, Fat: grams, Protein: 29.3 grams, Sugar: 15.2 grams, Salt: 950 grams

How do I prepare Smoked Trout Kedgeree?

PEDEGREE KEDGEREE: When the onions are done, add the cooked rice, the diced tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning. CHOP CHOP: While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the tomato. Trim the leeks and cut in half lengthwise. Rinse the halved leeks and roughly chop. Roughly chop the smoked trout. GOLDEN RICE: Place the rinsed rice in a pot with the turmeric and 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. TOASTED ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GET THE KED GOING: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the chopped leeks until golden brown, 6-7 minutes (shifting occasionally). SO FINE!: Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the almonds. Dig in, Chef!

What should be prepared from my kitchen to make Smoked Trout Kedgeree?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Egg/s (optional), Butter (optional)

Smoked Trout Kedgeree

Name: Smoked Trout Kedgeree
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Egg/s (optional); Butter (optional)

Smoked trout laced through a glorious mixture of golden turmeric rice, fresh tomatoes & peas. Taken to the next level with curried mayo & nutty almonds. This is a wholesomely homestyle golden delicious dish bound to take first prize every time!

Smoked Trout Kedgeree

with curried mayo, almonds & turmeric rice

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Fish
Fresh Parsley
Ground Turmeric
Leeks
Lemon Juice
Medium Curry Powder
Onion
Onions
Peas
Smoked Trout Ribbons
That Mayo (Original)
Tomato
Tomatoes
White Basmati Rice

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Egg/s (optional)
Butter (optional)

Serves 1

GOLDEN RICE
Place the rinsed rice in a pot with the turmeric and 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP CHOP
While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the tomato. Trim the leek and cut in half lengthwise. Rinse the halved leek and roughly chop. Roughly chop the smoked trout.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET THE KED GOING
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the chopped leeks until golden brown, 6-7 minutes (shifting occasionally).
PEDEGREE KEDGEREE
When the onions are done, add the cooked rice, the diced tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the almonds. Dig in, Chef!

White Basmati Rice - 100ml
Ground Turmeric - 1,25ml
Fresh Parsley - 4g
Tomato - 1
Leeks - 100g
Smoked Trout Ribbons - 40g
Almonds - 20g
Onion - 1
Peas - 50g
Lemon Juice - 15ml
That Mayo (Original) - 50ml
Medium Curry Powder - 10ml

Download the Recipe

Serves 2

GOLDEN RICE
Place the rinsed rice in a pot with the turmeric and 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP CHOP
While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the tomato. Trim the leeks and cut in half lengthwise. Rinse the halved leeks and roughly chop. Roughly chop the smoked trout.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET THE KED GOING
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the chopped leeks until golden brown, 6-7 minutes (shifting occasionally).
PEDEGREE KEDGEREE
When the onions are done, add the cooked rice, the diced tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the almonds. Dig in, Chef!

White Basmati Rice - 200ml
Ground Turmeric - 2,5ml
Fresh Parsley - 8g
Tomatoes - 2
Leeks - 200g
Smoked Trout Ribbons - 80g
Almonds - 40g
Onion - 1
Peas - 100g
Lemon Juice - 30ml
That Mayo (Original) - 100ml
Medium Curry Powder - 20ml

Download the Recipe

Serves 3

GOLDEN RICE
Place the rinsed rice in a pot with the turmeric and 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP CHOP
While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the tomato. Trim the leeks and cut in half lengthwise. Rinse the halved leeks and roughly chop. Roughly chop the smoked trout.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET THE KED GOING
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the chopped leeks until golden brown, 8-10 minutes (shifting occasionally).
PEDEGREE KEDGEREE
When the onions are done, add the cooked rice, the diced tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the almonds. Dig in, Chef!

White Basmati Rice - 300ml
Ground Turmeric - 3,75ml
Fresh Parsley - 12g
Tomatoes - 3
Leeks - 300g
Smoked Trout Ribbons - 120g
Almonds - 60g
Onions - 2
Peas - 150g
Lemon Juice - 45ml
That Mayo (Original) - 150ml
Medium Curry Powder - 30ml

Download the Recipe

Serves 4

GOLDEN RICE
Place the rinsed rice in a pot with the turmeric and 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
CHOP CHOP
While the rice is simmering, rinse, pick, and roughly chop the parsley. Rinse and roughly dice the tomato. Trim the leeks and cut in half lengthwise. Rinse the halved leeks and roughly chop. Roughly chop the smoked trout.
TOASTED ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GET THE KED GOING
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion and the chopped leeks until golden brown, 8-10 minutes (shifting occasionally).
PEDEGREE KEDGEREE
When the onions are done, add the cooked rice, the diced tomatoes, and the peas to the pan. Cook until heated through, 2-3 minutes. Remove from the heat and gently mix in the smoked trout pieces, ½ the lemon juice, and seasoning. In a small bowl, combine the mayo with the curry powder, the remaining lemon juice, and seasoning.
SO FINE!
Plate up the hearty kedgeree and sprinkle over the chopped parsley. Dollop with the curried mayo and garnish with the almonds. Dig in, Chef!