Traditionally a British breakfast made using leftovers, this rich dish is a satisfying if not indulgent way to start your day. Like all of the Around the Farm Table recipes, have fun with it and add your own flair!
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  1. About 4 cups of cooked white rice (It's best to cook the rice the day before so it can dry out a bit and soak up all the butter and cream)
  2. 1 small yellow onion, diced
  3. A stick of butter, give or take
  4. 1/2 cup cream
  5. 2 to 3 Tablespoons curry powder, depending on your taste
  6. 8 ounces smoked trout, flaked into bite size pieces
  7. 4 hard boiled eggs
  8. Salt and pepper to taste
  9. Cilantro and lemons to garnish
  1. Sweat the onion over medium heat, about 5 minutes
  2. Add the rice and adjust the heat so the rice doesn't burn
  3. Slowly incorporate the butter one pat at a time until the rice mixture becomes creamy
  4. Stir in the curry powder.
  5. Add the cream and give it a good stir
  6. Once the cream has been absorbed mix in the trout and heat through
  7. Garnish the Kedergree with heaps of cilantro, and slice the hard boiled eggs on the top. Serve with a lemon wedge.
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