Smoked Chilli Trout Kedgeree
Serves 4
Ingredients
- 500 g smoked trout, flaked
- 300 g basmati rice
- 4 eggs
- 1 onion, diced
- 2 tsp curry powder
- 40 g butter
- 2 tbsp Glasseye Creek Smoked Chilli Sauce
- 150 g frozen peas
- 1 lemon
- 1/3 cup parsley
Method
1. Cook the rice, drain well and cool. Boil eggs for 8 minutes, cool, peel and quarter.
2. Soften onion in butter, stir in curry powder and sauce, then add rice and peas. Toss over medium heat until piping hot.
3. Fold through smoked trout gently and heat for 2 minutes.
4. Finish with lemon and parsley and top with eggs.
Sauces in this recipe
Get the good stuff for your next cook-up.
Smoked Chilli Sauce (Pretty Hot Sauce)
$13.95 NZD
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