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Mid-week Kedgeree

Ingredients

  • 2 tbsp olive oil
  • 1 onion, peeled and chopped
  • 350g leftover cooked white rice
  • 2 tbsp medium curry paste
  • 200g can pink salmon, drained
  • and flaked
  • 120g frozen peas
  • 4 eggs, hard-boiled and peeled

Method

  1. Heat the oil in a large frying pan and add the onion. Cook gently until the onion softens but doesn’t brown. Add the rice and curry paste with 3 tbsp boiling water and stir well. Cook for 5 minutes.
  2. Toss in the salmon and peas and mix well. Continue cooking for 5 minutes until piping hot.
  3. Cut the eggs into quarters and arrange them on top.

Goes well with...

Mateus Rosé

Mateus Rosé

"Ever-popular, soft, light & fruity rosé"

Perfect with..."Ideal on its own or with light dishes. Great for picnics"

Grape:
Not Available
Country:
Portugal
Price:
Under £5
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