Advertisement
Home Quick and Easy

Dill and salmon kedgeree bowls

Ready in just 15 minutes, this flavoursome and filling dill and salmon kedgeree bowl recipe is great accompanied with Greek yoghurt and served for an easy weeknight meal
Dill and salmon kedgeree bowls
4
5M
10M
15M

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

Method

1.In a large frying pan, heat oil on high. Sauté broccolini, onion and curry powder for 1-2 minutes until broccolini is just tender. Add stock and bring to a simmer.
2.Add rice and lentils. Simmer for 3-4 minutes, stirring, to heat through. Toss tomatoes and dill through. Season.
3.Bring a medium saucepan of salted water to a gentle boil with a splash of vinegar. Crack eggs, one at a time, into gently boiling water. Reduce heat to low and cook for 2-3 minutes, splashing with water. Remove with a slotted spoon.
4.Spoon rice between four serving bowls. Top with salmon, fennel and a poached egg. Sprinkle with chilli, extra spring onion and dill. Accompany with yoghurt.
  • Use smoked salmon slices if preferred.
Note

Related stories


Advertisement