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Kedgeree with Summer Peas & Smoked Trout

Early Summer 2014
201403032.jpg
food and drink

BY: Victoria Walsh

This East Indian-inspired brekkie is hugely popular in England. It is elegantly simple and delicious warm or at room temperature. This version calls for crème fraîche over a traditional cream sauce so there’s one less step.Cooked rice can be prepared a day in advance. Store covered and refrigerated for up to 1 day.

2 cups (500 mL) basmati rice
4 large eggs
⅓ cup (80 mL) butter
4 green onions, chopped
3 tbsp (45 mL) good-quality curry powder
1 tbsp (15 mL) minced fresh ginger
2 tsp (10 mL) lemon zest
1 cup (250 mL) shelled fresh summer peas or frozen peas
½ lb (250 g) smoked trout
½ cup (125 mL) crème fraîcheor plain yogurt
½ cup (125 mL) chopped chives

1 Cook rice following package directions. Meanwhile, prepare eggs by placing in a large pot. Fill with cold water. Set over high heat. Bring just to a boil. Remove from heat. Let stand for 10 minutes. Drain and run cold water overtop until cooled. Peel and slice in quarters. Set aside.

2 Meanwhile, melt butter in a large frying pan set over medium heat. Add onions, curry, ginger and lemon zest. Stir. Add peas. Cook, stirring frequently for 3 minutes until fragrant and onions soften. Gently fold in fluffed cooked rice. Divide between plates. Top each with sliced hard-boiled egg pieces and chunks of smoked trout. Dollop with crème fraîche and sprinkle with chives.

Makes 8 servings

201403032.jpg
food and drink

Kedgeree with Summer Peas & Smoked Trout

Early Summer 2014

BY: Victoria Walsh

This East Indian-inspired brekkie is hugely popular in England. It is elegantly simple and delicious warm or at room temperature. This version calls for crème fraîche over a traditional cream sauce so there’s one less step.Cooked rice can be prepared a day in advance. Store covered and refrigerated for up to 1 day.

2 cups (500 mL) basmati rice
4 large eggs
⅓ cup (80 mL) butter
4 green onions, chopped
3 tbsp (45 mL) good-quality curry powder
1 tbsp (15 mL) minced fresh ginger
2 tsp (10 mL) lemon zest
1 cup (250 mL) shelled fresh summer peas or frozen peas
½ lb (250 g) smoked trout
½ cup (125 mL) crème fraîcheor plain yogurt
½ cup (125 mL) chopped chives

1 Cook rice following package directions. Meanwhile, prepare eggs by placing in a large pot. Fill with cold water. Set over high heat. Bring just to a boil. Remove from heat. Let stand for 10 minutes. Drain and run cold water overtop until cooled. Peel and slice in quarters. Set aside.

2 Meanwhile, melt butter in a large frying pan set over medium heat. Add onions, curry, ginger and lemon zest. Stir. Add peas. Cook, stirring frequently for 3 minutes until fragrant and onions soften. Gently fold in fluffed cooked rice. Divide between plates. Top each with sliced hard-boiled egg pieces and chunks of smoked trout. Dollop with crème fraîche and sprinkle with chives.

Makes 8 servings

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