Hot Smoked ChalkStream Kedgeree

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A quick, Omega 3 boosting recipe, that is a delicious alternative to the comforting classic.  Serves 2 (and multiples of…)

INGREDIENTS

125g ChalkStream®hot smoked trout,flaked into chunks

2 tsp olive oil

1 medium onion,finely sliced

½ tbsp mediumcurry powder

½ tsp ground coriander

½ tsp ground cumin

A small bunch offresh coriander leaves, stalks chopped finely

100g frozen peas

250g brown basmati rice

100g baby spinach

1 hard boiled egg,cut into quarters

Lemon wedgesto serve

METHOD 

1. Warm the hot smoked trout slices up for 5 minutes in preheated oven (150°C). Set aside. At the same time:

2. Cook rice according to instructions on packet (use microwave pouch rice if pressed for time). Hard boil the egg.

3. Heat the oil in a frying pan and fry the onion carefully until soft. Add the spices and coriander stalks and cook for a further 2 minutes, stirring all the time. Put frozen peas in a colander and pour boiling water over them, and leave to drain.

4. Add rice, spinach, and peas to the pan together with a couple of table spoons of water. Cook for another 3 minutes until the spinach has wilted, the peas are cooked and rice is piping hot. Stir through the flaked trout and top with the hard boiled egg and coriander leaves. Serve with lemon wedges.