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Forkful's speedy suppers


Mussel chowder. Photo: Mark Duggan

Mussel chowder. Photo: Mark Duggan

Hot smoked salmon kedgeree

Hot smoked salmon kedgeree


Mussel chowder. Photo: Mark Duggan

Fancy a bit of seafood for supper this week? My chowder recipe makes a star of mussels and these Irish shellfish can certainly hold their own in this creamy, spud-filled soup. Kedgeree, an Indian dish that was brought back to the West by British colonials in the Victorian era, is more often associated with smoked haddock and breakfast time.

Here, I've added a twist to the traditional recipe by using hot smoked salmon and serving it for supper.

Mussel Chowder

Serves 4

Prep Time: 10 mins

Cooking Time: 20 mins


Olive oil


1 small onion

1 celery stalk

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2 slices of streaky smoked bacon

2 small potatoes, peeled

900ml of vegetable stock

4 tablespoons of cream

4 tablespoons of canned sweetcorn (optional)

350g mussels, cleaned and de-bearded

Black pepper

Freshly chopped parsley


1. Heat a drizzle of olive oil and a knob of butter over a medium to high heat in a large, heavy based saucepan with a lid. Finely dice the onion, celery and bacon and fry for 3 minutes, until the onion starts to soften.

2. Chop the potatoes into 2cm chunks and add to the saucepan. Fry for a minute before adding the stock. Bring to the boil and then simmer for 10 to 12 minutes, or until the chunks of potatoes are cooked through.

3. Pour the cream into the stock and mix well. Stir in the sweetcorn, if using. Bring to a simmer before adding the mussels to the saucepan and covering with a lid. Cook for 5 minutes, or until the mussels have opened. Discard any unopened mussels.

4. Divide the chowder between four bowls. Serve with a crack of black pepper and some freshly chopped parsley on top, and crusty bread on the side.

Hot Smoked Salmon Kedgeree

Serves 4

Prep Time: 10 mins

Cooking Time: 25 mins


2 tablespoons of vegetable oil

1 small onion

Half teaspoon of ground coriander

Half a teaspoon of turmeric

Half a teaspoon of ground cumin

Half a teaspoon of chilli powder

3 cardamom pods

150g rice

300ml water

1 cinnamon stick


2 eggs

2 heaped tablespoons of frozen peas

200g of hot smoked salmon



Freshly chopped parsley


1. Heat the vegetable oil over a medium to high heat in a large frying pan. Finely dice the onion and fry for 3 minutes, until the onion starts to soften.

2. Meanwhile, mix the coriander, turmeric, cumin and chilli powder together in a bowl. Remove the seeds from the cardamom pods and crush with the back of a knife before adding to the other spices. Now add the spices to the frying pan, mixing with the onion and frying for a further two minutes.

3. Pour in the rice and the water to the pan. Give everything a stir before adding the cinnamon stick. Bring to the boil, cover with a lid and cook for 10 minutes. Remove from the heat and let the rice sit, covered, for a further 15 minutes.

4. Meanwhile, boil the two eggs for 6 to 8 minutes, so that they are slightly soft boiled but easy to peel. Add the frozen peas to the boiling water for the last 3 minutes to cook alongside the eggs. Drain both, and then peel the egg and slice into segments.

5. Flake the hot smoked salmon into chunks and add to the rice. Add the peas to the rice before finishing the dish with slices of egg and a sprinkling of salt, pepper, and freshly chopped parsley.

This week's storecupboard essential: Frozen Peas

The humble pea freezes well and it's always a good idea to have a bag in the freezer. Whether you add to a kedgeree, blitz with some ricotta, lemon and garlic to make a pea purée, or add to an omelette for a pop of colour, give peas a chance.

* Photos - Mark Duggan.

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