Hot smoked trout kedgeree

Hot smoked trout kedgeree

Using our fresh Scottish Steelhead Trout you can create a restaurant-style dish in the comfort of your home following our easy recipe
  • Time 45minutes
  • Serves 4
  • Difficulty Easy


1 star anise

20g ginger, grated

3 cloves garlic grated

1 onion finely diced

2 sticks of celery finely diced

2 carrots, grated

2 red chilli, sliced

300g basmati rice

20g tumeric powder

20g curry powder

5g mustard powder

400ml tin of coconut milk

200g good quality fish stock


  1. Sweat star anise, ginger, garlic, onions. Celery, carrots and chilli for 10 mins on a low heat.
  2. Add cooked Basmati rice, Tumeric, Curry powder and Mustard powder and cook gently for 3 mins.
  3. Add coconut milk and fish stock to rice and bring to a boil. Turn the heat down and cook gently for 15 to 20 mins.
  4. Add the hot smoked or cooked trout (see below) to the cooked rice and leave to rest for 5 mins.
  5. Finish with either a poached or soft boiled egg per portion.
  6. Garnish with sliced chilli, chopped spring onion & coriander and a wedge of lime.

The Perfect Trout

  1. Brush with oil or butter
  2. Season well. Optionally sprinkle with the zest from a lemon
  3. Hot smoke on a BBQ or oven cook 180 degree C or 160 degree C fan for 10-15 minutes until the core temperature is 55c using a probe

The Perfect Soft Boiled Egg

  1. Drop the eggs into boiling water for 6 minutes. Immediately drain under cold water and shell. 

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