Smoked fish and rice salad

smoked fish and rice salad

smoked fish and rice salad

This budget-friendly smoked fish and rice salad makes a healthy and delicious supper.

  • 30 mins
  • 4
  • Easy


  • 250ml Spekko Saman Brown Rice
  • 4 eggs
  • 15ml vegetable oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 15ml curry powder
  • 300g smoked fish (like snoek or haddock), skin and bones removed
  • handful coriander, chopped
  • handful cherry tomatoes, halved
  • 1 lemon, cut into wedges


  1. Cook the rice according to packet instructions. Boil the eggs for 5-8 minutes (for soft eggs). Drain under cold water and peel.
  2. Heat the oil on medium-high and sauté the onion and garlic. Add the curry powder and cook for 1 minute. Season and flake the fish. Add the fish, rice, coriander and tomatoes to the pan.
  3. Squeeze in some lemon juice to taste and serve with the remaining wedges and an egg on top.

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 

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