Smoked Salmon and Haddock Kedgeree


Smoked Haddock and Salmon Kedgeree | Slimming World 7.5 Syns

This is an absolutely delicious recipe that my partner made for me low syn value which is great on the SW plan! 

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people


  • 200 g Microwave Basmati Rice 2.5 Syns
  • 250 g Smoked Haddock
  • 200 g Salmon
  • 1 Onion Chopped
  • 3 Eggs Boiled
  • 3 Spring Onions Chopped
  • 1 bag Spinach Wilted
  • Tumeric To taste
  • Garlic To taste
  • Salt To taste
  • Pepper To Taste
  • 100 ml Soured Cream (Light) 5 Syns
  • Fry Light Extra virgin Olive


  1. In a pan poach the smoked haddock and salmon in the soured cream.

  2. Mist a large frying pan with Fry light and sweat an onion until it begins to colour.

  3. Add the Turmeric and garlic and rice to the frying pan to coat the rice until the yellow of the turmeric covers the contents. 

  4. Place the Haddock and Salmon on a plate and flake apart, set aside. 

  5. Add the spinach to the Soured Cream that was left in the pan that you had the fish in to poach until its completed wilted down. 

  6. Once the spinach is wilted, add all the rest of the ingredients into that pan including the spring onions and the fish that we set aside earlier. 

  7.  Stir the contents so it is all mixed together as one dish. 

  8. Serve in a bowl, placing a boiled egg on top and pepper to garnish. Enjoy!

Recipe Notes

Please see the picture in my gallery of this dish.

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