Normally I’d say get the best smoked salmon you can afford and eat it as a special treat but if you can find the little packs of smoked salmon trimmings (the stuff which would normally go to waste as a result of the packaging process) in the supermarket, I recommend buying them for a fast and frugal weeknight supper.

You can freeze the little packs (the trimmings are also great stirred through scrambled egg along with some chopped spring onion, in my creamy smoked salmon pasta and in my lemony smoked salmon pilaf) and they defrost quickly so this is a good option when you need to pull together a tasty meal at short notice. It’s one of those recipes that’s minimal effort for maximum taste.

Serves 2


110g Basmati rice

2 eggs

1 tbsp olive oil

1/2 onion, finely chopped

1 clove garlic, finely chopped or crushed

1 inch piece ginger, finely chopped or grated

1 heaped tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp hot chilli powder

1 tsp garam masala

salt and pepper

1 cup frozen peas

1 pack (approx. 120g) smoked salmon trimmings

squeeze of lemon juice


  1. Start by putting the rice on to cook. Cook according to the instructions on the packet.
  2. Hard boil the eggs and, once cooked, cool under running cold water then peel and roughly chop.
  3. In a non stick frying or saute pan heat the oil and then on a low heat sweat the onions until soft.
  4. Add the garlic and ginger and cook for a few minutes until the smell of the garlic has mellowed. Stir frequently so the ginger and garlic don’t burn.
  5. Now add the ground spices and as much pepper as you like. Stir to coat the onions and so that the spices toast gently. This will only take a minute or two.
  6. Tip in the peas followed by the cooked rice and mix well so that all the grains of rice are coated in the spices.
  7. Stir through the salmon and chopped egg.
  8. Finish with a squeeze of lemon and taste for seasoning, adding a little salt if you wish.