This Buttery Leek and Smoked Trout Kedgeree recipe makes an easy weeknight dinner for two. Traditional kedgeree is a smoked fish, rice, and egg dish. It is usually made from smoked haddock. But from my point of view, any smoked fish is a good choice. So, I use smoked trout for this recipe.
Though kedgeree is considered a breakfast dish, I like to serve it as a lunch or light weeknight dinner. This smoked trout recipe with buttered leeks, curried rice, boiled eggs is perfect any day of the week. Nutritious, delicious, cheap, and quick to make. If you have a smoked fish and 30 minutes to spare, you are already halfway to a tasty meal.
To make the Buttery Leek and Smoked Trout Kedgeree, you will need the following ingredients:
Carefully lower 3 eggs into boiling water and cook for 7 minutes, then drain and run under cold water.
Rinse 150 grams of rice in cold water, and let it soak until needed.
In a deep frying pan, heat 50 grams of butter and add 2 finely chopped leeks. Cook, stirring, for 5-7 minutes or until soft.
Stir in 1 tablespoon curry powder and cook 1 minute more.
Drain and add rice and 300 milliliters of chicken stock. Bring to a simmer and cook covered on low heat for 12 minutes. If the rice is still not cooked enough and all the stock is absorbed, add an extra splash of boiling water.
Add in 150 grams of flaked trout and some seasoning to taste. Cover and leave for 1 minute to warm through.
Peel and cut the eggs in quarters.
To serve, garnish with eggs. Sprinkle with fresh dill and squeeze over some lemon juice just before serving.
This flavorful Buttery Leek and Smoked Trout Kedgeree dish is ready in under 30 minutes, a light weeknight dinner for two. Try this recipe soon and come back to leave a comment below. We love hearing from you!
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