Smoked trout, new potato & dill salad
Warm new potatoes, flaked smoked trout, peas and a mustardy yogurt-dill dressing.
Smoked mackerel kedgeree with soft eggs
The brunch classic on smoked mackerel: curried rice, peas, herbs and jammy eggs.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the onion in oil and butter; add spices for 1 minute.
- Step 2
Stir in rice and stock; cover and simmer 12 minutes.
- Step 3
Boil the eggs 7 minutes; peel and quarter.
- Step 4
Fork peas and mackerel through the rice; stand 3 minutes.
- Step 5
Top with eggs, herbs, yogurt and lemon.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 30g |
| Carbohydrates | 54g |
| – of which sugars | 5g |
| Fibre | 4g |
| Fat | 26g |
| – of which saturates | 7g |
| – of which omega-3 | 2.4g |
| Calcium | 120mg |
| Iron | 2.8mg |
| Salt | 1.4g |
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