Salmon kedgeree

Total Time
25 min
5 min
20 min
Making the most of ZeroPoint™ foods, this traditional Scottish brunch is healthy, filling and delicious!


Calorie controlled cooking spray

4 spray(s)


1 large, sliced


2 clove(s), crushed

Curry Powder

1 teaspoons


1 teaspoons

Tesco Coriander Ground

1 teaspoon, level

Knorr Fish Stock Pot

½ pot(s), unprepared, to make 100ml stock

Split Red Lentils, cooked

40 g

Salmon, raw

2 fillet(s), medium, skinned and cut into thin slices

Tesco Basmati Microwave Rice

1 pouch(es), cooked

Egg, whole, raw

2 medium, raw

Asparagus, raw

100 g, trimmed


  1. Mist a large nonstick frying pan with cooking spray and fry the onion, garlic and spices over a medium heat for 2 minutes. Add the stock and lentils and cook for 5 minutes, then add the salmon and cook, stirring, for a further 5 minutes. Stir in the rice and cook for 5 minutes until hot.
  2. Meanwhile, bring a pan of water to the boil over a medium-high heat, then reduce to a simmer, carefully add the eggs using a slotted spoon and cook for 5-6 minutes. Drain, fill the pan with cold water and set aside for a few minutes to allow the eggs to cool. Peel and cut into quarters.
  3. Cook the asparagus in a pan of boiling water for 2 minutes, then drain.
  4. Divide the kedgeree between plates and top with the eggs and asparagus. Season to taste and serve.

Start eating better than ever!