Smoked Salmon Kedgeree 

A Really simple way to make a wonderful breakfast, brunch or lunch.

You will need:

1 750ml Tub Dr Broth Ginger Chilli Bone Broth

1 cup basmati rice

4 eggs – boiled how you like them

½ cup peas

½ teaspoon curry powder

100g smoked salmon – sliced into ribbons

Big handful fresh coriander - chopped

1 lemon

2 Tbls Greek yoghurt (our favourite is Gourmet Greek)

 

Method:

In a medium saucepan on the stove add the rice, Dr Broth bone broth and curry powder and simmer until the rice is cooked (use a little more broth if necessary)

When cooked, add the peas to warm through.

Add the juice from the lemon.

Turn rice out into your serving dish

Scatter with smoked salmon and chopped boiled egg.

Dollop the yoghurt on top and throw on the coriander to serve.

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