Smoked trout and coriander kedgeree

Prep 0 h : 15 m
Cook 2 h : 0 m


  • 1 smoked trout (350g)

    100g fresh coriander, washed

    1 tsp sea salt flakes

    ½ tsp freshly ground black pepper

    60g butter

    1 tbsp olive oil

    1 tbsp curry powder

    295g white basmati rice

    4 eggs, soft-boiled


  • Remove skin from trout; reserve.

    Flake the trout into a small bowl, checking for any fine bones.

    Reserve fish head and skeleton.

    Refrigerate until needed.

    Pick the coriander leaves from stems.

    Chop three-quarters of the leaves with the stems; reserve.

    Place reserved fish head and skeleton and chopped coriander roots in a medium saucepan with 1.25 litres water, salt flakes and pepper; bring to the boil over medium heat.

    Reduce heat to a simmer; cook for 5 mins.

    Remove pan from heat; stand stock for 30 mins for flavours to develop.

    Strain stock; discard solids.

    Heat butter and oil in a 24cm shallow saucepan over high heat.

    Add curry powder; cook, stirring, for a minute or until fragrant.

    Add rice; cook, stirring, for 2 mins or until glossy and well coated.

    Add 2½ cups strained stock (if you have less, top it up with water).

    Bring to the boil.

    Cover; reduce heat to low.

    Cook for 15 mins or until rice is tender and liquid is absorbed.

    Remove from heat; stand, covered, for 5 mins.

    Stir to remove any bits of rice stuck to the bottom of the pan.

    Cover to keep warm.

    Preheat oven to 180°C.

    Place reserved trout skin on an oven tray lined with baking paper.

    Roast for 15 mins or until golden.

    Cool on tray; it will become crisp on cooling.

    Break into small pieces.

    Stir flaked trout and chopped coriander into the rice; top with eggs, reserved coriander leaves and crisp trout skin.

    To make soft boiled eggs, bring a small saucepan of water to the boil; carefully add eggs that are at room temperature, boil for 5 mins. Place immediately under cold running water, peel and halve eggs.