Smoked Mackerel Kedgeree

Smoked Mackerel Kedgeree

By Julie Published: June 11, 2013

• Makes: 4 Servings
• Prep: 10 mins
• Cook: 20 mins
• Ready In: 30 mins

This is a really simple, but tasty way to serve any smoked fish. You can add as much spice and as many different types of veg as you fancy. Very adaptable depending in what you have in. You can even add a dash of cream to make it a bit more indulgent! My children love this dish.

Ingredients

• 1 splash Oil
• 1 whole Onion chopped
• 1 1/2 tbsp Curry Powder to taste
• 200 grams Rice
• 1/2 tsp Veg Stock Powder
• Water To Cover Rice just about 2cm over rice
• 2 Eggs
• 3-4 Tomatoes chopped roughly
• 1/4 Cucumber sliced thinly
• 3 Spring Onions sliced finely
• 300 grams Smoked Mackerel broken into bite size pieces
• Lemon Wedges And Parsley To Serve

Instructions

1. Gently fry the onion in a heavy bottomed pan, add the curry powder and then the rice, enough water to cover with 2cm over - and add the veg stock powder. Boil the rice until tender - approx. 12 mins.
   
2. Whilst the rice is cooking, boil the eggs for 3-4 mins, set aside in a bowl of cold water to cool, then peel and quarter.
   
3. Now stir the mackerel, tomatoes, cucumber and spring onions through the rice, place the eggs on top. Serve with a sprinkle of parsley, and a wedge of lemon.
   

• Cuisine: British
• Course: Main
• Skill Level: Child Friendly