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Spiced Smoked Trout Kedgeree

Spiced Smoked Trout Kedgeree




  • 125g (4oz) basmati rice
  • 1/2 tsp ground turmeric
  • 1 cardamom pod, split
  • 7 tbsp Bonne Maman Apricot Compote
  • 2 tbsp good-quality mango chutney
  • 25g (1oz) butter
  • 1 large Spanish onion, finely chopped
  • A large pinch of garam masala
  • Grated zest and juice of 1 large lemon
  • A small bunch of fresh coriander or parsley, roughly chopped
  • 125g (4oz) hot smoked trout fillets, flaked
  • Salt and freshly ground black pepper

To finish

  • 4 soft poached eggs
  • Soured cream, topped with chopped herbs
  • Lime or lemon wedges



  1. Cook the basmati rice with the turmeric and cardamom in boiling, salted water for about 7-10 mins until just tender. Drain well, return to the pan and keep covered.

  2. Stir 3 tbsp of the compote into the mango chutney in a small bowl and set aside.

  3. Melt the butter in a large frying pan and cook the onion for about 7 mins, stirring, until softened. Stir in the garam masala and the remaining compote and keep stirring over the heat for a further 5-7 mins or until the onions are golden brown and the compote is reduced to a sticky coating.

  4. Add the cooked rice, lemon zest and herbs to the onions and stir over a medium heat until warmed through. Gently stir in the trout, add lemon juice to taste and cover with a lid or foil to keep warm.

  5. Top the kedgeree with a small, soft poached egg (if using) and season to taste. Have small bowls of the apricot and mango chutney, soured cream topped with some chopped herbs and lime or lemon wedges ready to hand round separately with the kedgeree.

Cooks tips

Cooks tips

  1. For a Spanish twist, replace the trout and garam masala with crispy, fried chunks of chorizo sausage.

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Good to know

  • Serves 4
  • Quick and easy to make
  • Try with chunks of chorizo instead of the trout

Recipe by

Bonne Maman

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