Salmon kedgeree

Suitable from 12 months. Makes four portions



2 eggs

1 onion, finely chopped

Olive oil

1/2-1 tsp mild curry paste (to taste)

200g basmati rice

100g frozen peas

100g frozen or tinned sweetcorn

400ml boiling water or vegetable stock

200g cooked salmon fillet

15ml (1 tbsp) of parsley, finely chopped

5ml (1 tsp) of lemon juice



  • Step 1

    Hard boil the eggs for 8-10 minutes and leave them to cool before peeling and cutting them into quarters.

  • Step 2

    Sauté the onion in some olive oil until soft.

  • Step 3

    Add the curry paste, basmati rice, frozen peas and sweetcorn.

  • Step 4

    Pour in the boiling water or stock, bring to the boil, then cover and simmer for about 15-20 minutes until the rice has soaked up the liquid and is tender.

  • Step 5

    Flake the cooked salmon and mix it into the rice. Cook for up to 4 minutes to heat the fish through.

  • Step 6

    Add the eggs, parsley and lemon juice.