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Hot-smoked Trout Kedgeree

As the leaves turn golden and the air gets crisp, there’s nothing quite like indulging in warm and comforting dishes.

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Recipe by: www.olivemagazine.com

Serves 2


  • 3 eggs
  • 250g pack microwaveable basmati rice
  • 2 spring onions, sliced
  • 1 red chilli, finely chopped
  • butter
  • 2 tsp curry powder
  • 150g pack hot-smoked trout, flaked
  • a small bunch parsley, roughly chopped
  • to serve lemon wedges


  • Drop the eggs into boiling water for 7 minutes. Drain under cold water and shell. Microwave the rice for 2 minutes.
  • Meanwhile, cook the spring onion and chilli in a small knob of butter in a non-stick pan. Add the curry powder and cook for a minute then add the rice and stir well. Toss through the trout until warmed. Stir in the parsley.
  • Divide between 2 dishes and top with halves of egg. Serve with lemon wedges to squeeze over.

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