Mixed grains, hot smoked salmon and coconut oil kedgeree

The classic, Indian colonial dish kedgeree has been given a modern makeover with this mixed grains, hot smoked salmon and coconut oil kedgeree recipe. It makes a warming winter treat. And it’s also super healthy!

Ingredients (serves 2)

1tbsp of coconut oil

6 spring onions

Sliced 2 cloves of garlic, finely chopped

1 red chilli, finely chopped

1tsp of garam masala powder

½tsp turmeric

200g of Merchant Gourmet cooked mixed grains

100g hot smoked salmon

1tsp soy sauce

1tbsp of chopped fresh coriander

2 free-range eggs, boiled

Sriracha chili sauce and lime wedges to serve

Method

Start by heating up the coconut oil in a large frying pan, and then add the spring onions, chili and garlic. Fry until translucent, then add the spices, fry for one more minute.

Add the quinoa and smoked salmon. Cook for about five minutes, and then add the soy.

Finally check the seasoning and add the coriander. Plate up and top with some chopped boiled eggs then serve with some lime and sriracha chili sauce on the side.

Recipe created by Sophie Michell, wellbeing chef for Merchant Gourmet