Brown rice with smoked trout
3 servings
30 minutes
Brown rice with smoked trout is a refined dish of European cuisine that harmoniously combines the rich, smoky notes of fish with the delicate texture of fragrant rice. This recipe, inspired by the traditions of British kedgeree, is enhanced with fresh herbs, the spiciness of curry, and the lightness of yogurt, creating an amazing balance of flavors. Lemon juice adds refreshing acidity while eggs provide heartiness. Perfect for a cozy home dinner or an elegant festive table.
1
Boil the eggs hard, then cool, peel, and chop.
- Chicken egg: 2 pieces
2
Boil the rice as indicated on the package.
- Brown basmati rice: 175 g
3
Peel the onion and slice it thinly. Chop the parsley and green onion finely.
- Onion: 1 head
- Parsley: 1 bunch
- Spring onion: 3 stems
4
Heat a little olive oil in a non-stick pan and sauté the onion for 8-10 minutes over medium heat until translucent.
- Olive oil: 1 tablespoon
5
Add curry and 1 tablespoon of water. Stir and heat for another 3 minutes.
- Curry powder: 1 teaspoon
6
Add the cooked rice to the pan, mix it, and fry for 2 minutes.
7
Cut the hot smoked trout into small pieces and add it to the rice, along with parsley, green onion, and yogurt. Gently mix to avoid breaking the fish, and keep it on the heat for a little longer.
- Smoked trout: 200 g
- Parsley: 1 bunch
- Spring onion: 3 stems
- Fat-free natural yoghurt: 2 tablespoons
8
Remove from the stove, season with lemon juice and black pepper to taste, then add chopped eggs.
- Lemon juice: 1.5 tablespoon
- Freshly ground black pepper: pinch
- Chicken egg: 2 pieces
