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  • 2 cups water
  • 2 cups bottled clam juice
  • 2 cups long-grain white rice
  • 1 tablespoon curry powder
  • 1/4 cup vegetable oil
  • 1 onion, chopped
  • 1/2 cup frozen green peas
  • 1/2 cup fresh or frozen corn kernels
  • 4 hard-cooked eggs, chopped
  • 1 (10-oz) hot-smoked salmon, broken into chunks
  • 1/4 cup chopped flat-leaf parsley, optional


  1. Bring water and clam juice to a boil; add rice and curry powder. Cover, reduce heat, and simmer 15 to 20 minutes, until liquid is absorbed.
  2. Heat oil in a large skillet over medium heat. Add onion and sauté until golden, about 20 minutes.
  3. Add rice and sauté 1 minute. Add peas and corn; cook 2 minutes.
  4. Add eggs and salmon; toss and cook over low heat until thoroughly heated. Garnish with parsley.
Recipe by Martin Booe.

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The recipe was originally published as Smoked Salmon Kedgeree on

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