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Kedgeree Toast

Inspired by the Anglo-Indian classic, this Kedgeree Toast reimagines a timeless dish with modern flair. Perfect for a quick yet satisfying lunch, it combines vibrant flavors and wholesome ingredients to create an effortlessly elegant meal.

Every element tells a story—softened spiced peas, smoky mackerel, and a perfectly boiled egg resting on crispy sourdough. Each bite is a harmony of textures and spices, making it as enjoyable to prepare as it is to savor.

Whether you’re a fan of bold spices or just exploring new culinary horizons, Kedgeree Toast brings a touch of global inspiration to your table, proving that simplicity can be beautifully delicious.

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Kedgeree Toast Ingredients: A Symphony of Flavor

Egg – The golden centerpiece, lending creaminess and a velvety touch to balance the dish’s bold flavors.

Garam Masala – A fragrant blend of spices that brings warmth and depth, infusing every bite with an irresistible aroma.

Peas – Sweet and tender, mashed to create a vibrant, herbaceous base that complements the smoky richness of the mackerel.

Hot Smoked Peppered Mackerel – Flaky, smoky, and perfectly seasoned, it adds a robust, savory punch that elevates the toast.

Sourdough Bread – Crisp and hearty, this artisanal slice provides the ideal foundation for the layered flavors above.

Kedgeree Toast: Tips, Serving Suggestions, and FAQs

Recipe Tips

  1. Perfectly Boiled Egg
    Timing is everything when boiling the egg. Start with room-temperature eggs to ensure even cooking. For a soft, jammy yolk, six minutes is ideal. Once done, plunge the egg into cold water to halt cooking and make peeling easier.
  2. Enhance the Pea Mash
    For extra creaminess, add a small knob of butter or a splash of cream to the mashed peas. You can also sprinkle in fresh herbs like mint or cilantro for a refreshing twist that pairs beautifully with the spices and fish.
  3. Maximize Toast Crunch
    To keep your sourdough slice crispy, lightly brush both sides with olive oil before toasting. This not only adds flavor but also prevents sogginess when topped with the mashed peas and mackerel.

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What to Serve with Kedgeree Toast

  1. A Fresh Green Salad
    A light side salad with arugula, cucumber, and a zesty lemon vinaigrette perfectly balances the rich flavors of the toast. The crisp textures add a refreshing contrast.
  2. Spiced Tomato Soup
    A warm, mildly spiced tomato soup enhances the dish’s comforting quality while complementing the garam masala. It makes for a satisfying and wholesome meal pairing.
  3. Iced Green Tea
    For a drink, consider iced green tea with a hint of mint or lemon. Its clean, refreshing taste cleanses the palate, letting each bite of Kedgeree Toast shine.

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FAQ

1. Can I use fresh peas instead of frozen?
Absolutely! Fresh peas work wonderfully but may need slightly longer cooking time. Be sure to boil them first until tender before mashing.

2. What can I use instead of mackerel?
Smoked salmon, trout, or even canned tuna can be excellent substitutes, offering similar smoky or savory notes.

3. Is there a vegetarian alternative to this recipe?
For a vegetarian version, swap the mackerel for seasoned tofu, roasted chickpeas, or crumbled feta cheese for a flavorful protein boost.

4. Can I make this recipe gluten-free?
Yes, simply replace sourdough with a gluten-free bread option. Ensure it’s toasted well to maintain the texture contrast.

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Kedgeree Toast

Inspired by the Anglo-Indian classic, this Kedgeree Toast reimagines a timeless dish with modern flair. Perfect for a quick yet satisfying lunch, it combines vibrant flavors and wholesome ingredients to create an effortlessly elegant meal.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4 People

Ingredients
  

  • Ingredients
  • 1 large slice of sourdough bread
  • ½ hot smoked peppered mackerel fillet
  • 125 g defrosted frozen peas
  • 1 medium egg
  • ½ tsp garam masala
  • 1 tbsp olive oil plus extra for drizzling

Instructions
 

  • Instructions
  • Place the egg in a saucepan of boiling water and cook for six minutes if at room temperature, or seven minutes if chilled from the refrigerator. Once cooked, drain and submerge the egg in cold water to cool.
  • In a separate pan, heat one tablespoon of olive oil over medium heat. Add the garam masala, stirring for about 30 seconds to release its aroma. Incorporate the peas with a splash of water, then simmer gently for a few minutes until they soften. Mash the peas thoroughly, adding seasoning to taste.
  • Toast the sourdough bread until golden and crisp. Lightly drizzle it with olive oil before spreading the mashed peas across the surface. Flake the smoked mackerel over the peas, completing the dish with freshly ground black pepper and a light sprinkle of garam masala.
  • Enjoy your Kedgeree Toast as a quick, flavorful meal.
Keyword Kedgeree Toast

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